Low-cal Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Directions
3 cups flour2 cups Splenda1 tsp baking soda1 tsp salt1/4 tsp baking powder1 tbsp cinnamon1 tsp cloves1 tsp nutmeg3/4 cup liquid egg substitute3/4 cup unsweetened applesauce1 tsp vanilla extract2 cups grated zucchini (about 2 large baby)
1. Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick cooking spray.
2. In a large bowl, combine all dry ingredients. Stir in egg substitute and vanilla until mix becomes moist. Add zucchini last.
3. Pour batter evenly into pans. Bake for 1 hour or until knife inserted into center comes out clean. Let cool 5 minutes. Serve with non-fat whipped topping.
Makes 2 loaves. Each loaf yields 10 pieces.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXBUNNIE.
2. In a large bowl, combine all dry ingredients. Stir in egg substitute and vanilla until mix becomes moist. Add zucchini last.
3. Pour batter evenly into pans. Bake for 1 hour or until knife inserted into center comes out clean. Let cool 5 minutes. Serve with non-fat whipped topping.
Makes 2 loaves. Each loaf yields 10 pieces.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXBUNNIE.
Nutritional Info Amount Per Serving
- Calories: 80.0
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 203.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.9 g
- Protein: 3.0 g
Member Reviews
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WRITERDAHLING
The mixture as it had all the ingredients in it was no where near moist. I added a little water from another recipe I had to see if this would help, but it didn't. The end result came out extremely dense and unappetizing, although whether through my fault or not I don't know. - 10/9/09