Pumpkin Zucchini Bread (Sugar-Free)

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  • Number of Servings: 16
Ingredients
2C Splenda1C Pumpkin3 Eggs, beaten2 1/5C Flour2t Baking Soda1/2t Baking Powder1t Salt1t Pumpkin Pie Spice1t Ground Cinnamon2C Zucchini, grated1t Cloves2t Vanilla1/2C Pecans, chopped
Directions
Preheat oven to 350. Prepare 2 loaf pans with Pam. Cream sugar and pumpkin, add beaten eggs and blend thoroughly. Add sifted dry ingredients. Stir in ucchini, nuts & vanilla. Bake 1hr, remove and let cool.
Makes (2) loaves. Each loaf yeilds 8 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user KEEPINGFAITHTX.

Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 121.8
  • Total Fat: 3.9 g
  • Cholesterol: 39.8 mg
  • Sodium: 331.8 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.9 g

Member Reviews
  • SPNFL32569
    So yummy we are giving some as Christmas gifts to neighbors & friends. I altered it slightly to make it a little healthier, ie whole wheat flour & egg whites & some cranberries. - 12/24/14