Splenda Zucchini Bread - Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 1/4 cups all purpose flour1 1/2 teaspoon salt1 teaspoon ground nutmeg2 teaspoons baking powder1 teaspoon baking soda2 cups Splenda4 eggs, beaten1/2 cup vegetable oil1/2 cup all natural applesauce (no sugar added)1/4 cup water2 teaspoons vanilla1 cup chopped walnut or walnut pieces3 cups grated zucchini
Makes 6 mini-loaves (each loaf makes 2 servings) and 8 muffins Or 2 standard loaf pans (to slice and serve)
Preheat the oven to 350 degrees. Bake the mini loaves for 45 minutes; rotate pan 1/2 way thru cooking time. Bake the muffins 22 minutes; rotate pan for even cooking as above.
Grease and flour pans for easy removal.
Mix dry ingredients and set aside.
Mix the 4 eggs and splenda with mixer for 5 minutes on medium speed. Add oil, apple sauce and vanilla; mix for 1 minute.
Add the dry ingredients to wet, mix just until blended.
Stir in the grated zucchini and walnuts. If mixture needs more liquid, add up to 1/4 cup water. Sometimes the zucchini is wet enough without adding the water.
I used ice cream scoop to measure equal amounts in loaf pans and muffin tin, do not over fill. Let cool 10 minutes and remove from pan, continue to cool on wire rack until completely cooled. Wrap individually to freeze.
Number of Servings: 20
Recipe submitted by SparkPeople user KIMMIE_07.
Preheat the oven to 350 degrees. Bake the mini loaves for 45 minutes; rotate pan 1/2 way thru cooking time. Bake the muffins 22 minutes; rotate pan for even cooking as above.
Grease and flour pans for easy removal.
Mix dry ingredients and set aside.
Mix the 4 eggs and splenda with mixer for 5 minutes on medium speed. Add oil, apple sauce and vanilla; mix for 1 minute.
Add the dry ingredients to wet, mix just until blended.
Stir in the grated zucchini and walnuts. If mixture needs more liquid, add up to 1/4 cup water. Sometimes the zucchini is wet enough without adding the water.
I used ice cream scoop to measure equal amounts in loaf pans and muffin tin, do not over fill. Let cool 10 minutes and remove from pan, continue to cool on wire rack until completely cooled. Wrap individually to freeze.
Number of Servings: 20
Recipe submitted by SparkPeople user KIMMIE_07.
Nutritional Info Amount Per Serving
- Calories: 185.5
- Total Fat: 10.8 g
- Cholesterol: 42.5 mg
- Sodium: 300.3 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.7 g
- Protein: 4.5 g
Member Reviews
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ARMEDWITHJELLO
I made this recipe as shown, but with Robin Hood Nutri Flour (whole wheat made to taste like white) which tend to make things turn out a bit dry. Well, it is lovely and moist, and scrumptious! I baked it in 2 8x8 cake pans for 25 minutes, but it could have used about 5 minutes longer. - 9/7/13