Zucchini Bread (MM Style)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 eggs1 1/2 C sucralose (Splenda)1/3 C canola oil2 C zucchini1 1/2 tsp vanilla1 C sour cream, reduced fat3 C almond meal1 tbsp cinnamon1 tsp baking powder1 tsp baking soda1/2 C walnuts (optional)1/4 C flax seed (optional)1 tsp salt (if you are not sodium restricted)
Makes 12 servings.
Preheat oven to 350.
Prepare an 8.5" X 4.5" X 3" loaf pan (I used Pam)
In a large mixing bowl combine eggs, sucralose, canola oil, sour cream and vanilla. Stir until blended. Add zucchini and cinnamon and mix well. Add remaining ingredients. Stir to combine, do not over mix. Pour all of batter into prepared pan and place in preheated oven. When the bread is done turn off the oven and let bread remain in the over until it is cooled. Remove the bread from the oven and turn out of the loaf pan on to a serving platter. Slice and serve or refidgerate.
It is pretty with a squirt of whipped light cream on top when you serve it.
Number of Servings: 12
Recipe submitted by SparkPeople user FROGPUDDLEFARM.
Preheat oven to 350.
Prepare an 8.5" X 4.5" X 3" loaf pan (I used Pam)
In a large mixing bowl combine eggs, sucralose, canola oil, sour cream and vanilla. Stir until blended. Add zucchini and cinnamon and mix well. Add remaining ingredients. Stir to combine, do not over mix. Pour all of batter into prepared pan and place in preheated oven. When the bread is done turn off the oven and let bread remain in the over until it is cooled. Remove the bread from the oven and turn out of the loaf pan on to a serving platter. Slice and serve or refidgerate.
It is pretty with a squirt of whipped light cream on top when you serve it.
Number of Servings: 12
Recipe submitted by SparkPeople user FROGPUDDLEFARM.
Nutritional Info Amount Per Serving
- Calories: 207.2
- Total Fat: 18.4 g
- Cholesterol: 61.0 mg
- Sodium: 366.2 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 3.3 g
- Protein: 5.7 g
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