Chocolate Zucchini Bread with Splenda and Brown Sugar
- Number of Servings: 33
Ingredients
Egg whites to replace 3 eggs3/4 cup unsweetened applesauce 1/2 cup ground flaxseed1 cup splenda1/2 cup brown sugar 1 tablespoon vanilla2 cups shredded zucchini1/2 cup lite rye flour1/2 cup buckwheat flour1/4 cup fiber one cereal, crushed1/4 cups white flour1 cups whole wheat flour1/2 cup baking cocoa powder1 teaspoon salt1 teaspoon baking soda1/4 teaspoon baking powder
In a large mixing bowl, beat egg whites, applesauce, flaxseed, splenda, sugar and vanilla until well blended. Stir in zucchini.
In separate bowl, combine flours, cocoa powder, salt, baking soda and powder. Add to zucchini mixture and mix well. Pour into two greased loaf pans. Bake at 350 degrees for 45 minutes, or until toothpick inserted in center of bread comes out clean. Remove from pans after 10 minutes and cool on wire rack.
A slice tastes wonderful with a teaspoon of fat free or low fat cream cheese!
Makes 2 loaves---each with 18 slices, half an inch wide.
Number of Servings: 36
Number of Servings: 33
Recipe submitted by SparkPeople user AFRICAPARISH.
In separate bowl, combine flours, cocoa powder, salt, baking soda and powder. Add to zucchini mixture and mix well. Pour into two greased loaf pans. Bake at 350 degrees for 45 minutes, or until toothpick inserted in center of bread comes out clean. Remove from pans after 10 minutes and cool on wire rack.
A slice tastes wonderful with a teaspoon of fat free or low fat cream cheese!
Makes 2 loaves---each with 18 slices, half an inch wide.
Number of Servings: 36
Number of Servings: 33
Recipe submitted by SparkPeople user AFRICAPARISH.
Nutritional Info Amount Per Serving
- Calories: 65.2
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 116.4 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.3 g
- Protein: 2.3 g
Member Reviews