Low Fat, Low Carb Zucchini Nut Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder2 teaspoons ground cinnamon½ teaspoon ground nutmeg3 eggs 1 cup applesauce2/3 cup Splenda for baking1/2 cup Splenda brown sugar3 teaspoons vanilla extract3 cups grated zucchini3/4 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. *Or line 2 12-count cupcake pans with cupcake liners.
2. Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl.
3. Beat eggs, applesauce, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. *Bake muffins for 20-25 minutes.
Cool in pan on rack for 20 minutes. Remove bread from pan and let completely cool.
Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user MELIANICHOLS.
2. Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl.
3. Beat eggs, applesauce, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. *Bake muffins for 20-25 minutes.
Cool in pan on rack for 20 minutes. Remove bread from pan and let completely cool.
Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user MELIANICHOLS.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 3.4 g
- Cholesterol: 26.6 mg
- Sodium: 178.3 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 0.9 g
- Protein: 3.3 g
Member Reviews