Low Fat Zucchini Lemon Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 c. flour3/4 Splenda1/4 Sugar1 T. Cinammon1/2 tsp. Baking Soda1/4 tsp. Baking Powder1 C. Zucchini Grated1/2 c. fat free Yogurt1/2 tsp. lemon zest peel
Preheat oven to 350.
Blend together dry ingredients of flour, sugar, sugar substitue, baking soda, baking powder.
Mix wet ingredients, grated zucchini, yogurt and lemon zest peel.
Blend dry ingredients and mix wet ingredient. Gently mix wet ingredients into the dry.
Spray pan w/ vegetable spray. Can use loaf pan, muffin pan or mini loaf pan. Bake 350 for about 15 to 30 min. (depending on the pan) until inserted knife comes out clean.
Number of Servings: 6
Recipe submitted by SparkPeople user CHATTYCATHY2.
Blend together dry ingredients of flour, sugar, sugar substitue, baking soda, baking powder.
Mix wet ingredients, grated zucchini, yogurt and lemon zest peel.
Blend dry ingredients and mix wet ingredient. Gently mix wet ingredients into the dry.
Spray pan w/ vegetable spray. Can use loaf pan, muffin pan or mini loaf pan. Bake 350 for about 15 to 30 min. (depending on the pan) until inserted knife comes out clean.
Number of Servings: 6
Recipe submitted by SparkPeople user CHATTYCATHY2.
Nutritional Info Amount Per Serving
- Calories: 160.1
- Total Fat: 0.4 g
- Cholesterol: 0.4 mg
- Sodium: 133.5 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 1.9 g
- Protein: 4.3 g
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