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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.1
  • Total Fat: 3.2 g
  • Cholesterol: 5.7 mg
  • Sodium: 351.1 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Zucchini Bread calories by ingredient
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Zucchini Bread

Submitted by: BUSLADY58

Number of Servings: 12


    1 Zucchini Shredded, 1 1/2 c.
    2 T. Granulated Sugar
    1 c.. Splenda
    2 c.. All Purpose Flour
    1 tsp. Baking Soda
    1/2 tsp. Baking Powder
    1/2 tsp. Salt
    1/2 c. (1%) low-fat milk
    1/3 c. Egg Beaters
    2 Tbs. Butter. me;ted and Cooled
    1/4 tsp. Almond Extract


In colander set over bowl, toss zucchini with the 2 Tbs. granulated Sugar; let drain for 30 minutes. Squeeze dry. Preheat overn to 350'. Coat 8 1/2" x 4 1/2" loaf pan with cooking spray; sprinkle with flour. Spread almonds on jelly roll pan. Bake until toasted, 5-6 minutes; cool. Coarsely chop almonds. Mix flour, soda, baking powder, salt and chopped almonds. In seperate bowl, whisk milk, egg substitute, butter, extract and Splenda. Stir sugar mixture into flour mixture; stir in zucchini. Pour into pan. Bake 45-50 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes. Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user BUSLADY58.

TAGS:  Desserts |

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