Pumpkin Zucchini Bread (Sugar-Free)
- Number of Servings: 16
Ingredients
Directions
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
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.
Makes (2) loaves. Each loaf yeilds 8 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KEEPINGFAITHTX.
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
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