Guiltless Zucchini Bread with Blueberries

Name: Guiltless Zucchini Bread with Blueberries Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 32
Ingredients: 3 large eggs beaten; 1 cup unsweetened applesauce; 2 1/2 cups Splenda; 2 cups zucchini unpeeled and grated; 2 teaspoons vanilla; 1/2 teaspoon almond extract; 3 cups flour (or 1 1/2 cups white flour 1 1/2 cups whole wheat flour); 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 4 cups blueberries fresh

(8)

Minutes to Prepare: 15
Minutes to Cook: 75

Number of Servings: 32

Ingredients

3 large eggs, beaten1 cup unsweetened applesauce2 1/2 cups Splenda 2 cups zucchini, unpeeled and grated2 teaspoons vanilla1/2 teaspoon almond extract3 cups flour (or 1 1/2 cups white flour, 1 1/2 cups whole wheat flour)1/2 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon cinnamon4 cups blueberries, fresh

Directions

1. Preheat oven to 350 degrees F
2. Prepare 2 8x4x2" loaf pans with cooking spray and lightly flour (or use a floured cooking spray)
3. In mixing bowl, add applesauce, zucchini, vanilla, almond extract, and cinnamon to beaten eggs.
4. Sift together Splenda, flour, baking powder, baking soda, and salt and gently stir into egg mixture one cup at a time until combined.
5. Gently fold in blueberries.
6. Pour batter into pans and bake for 55-75 minutes, or until toothpick inserted into center comes out clean.
____________________________________
Makes thirty-two 1/2" slices from two 8x4x2" loaves
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Diabetic Exchanges: 1 starch

Number of Servings: 32

Recipe submitted by SparkPeople user GRACIE55113.

Servings Per Recipe: 32

Nutritional Info Amount Per Serving

Calories: 73.4
Total Fat: 0.7 g
Cholesterol: 19.9 mg
Sodium: 127.3 mg
Total Carbs: 14.8 g
Dietary Fiber: 1.1 g
Protein: 2.0 g

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Member Reviews

KARINDAB
We cut the Splenda by a 1/2 cup and next time we will cut it some more. Really good but a little too sweet for our taste. Thanks for this great recipe...the almond is a nice twist. - 6/10/10
CD12413336
The chemical splenda killed this for me. A product first tested as a pesticide(1 molecule off), but because 1 researcher's bad accent, the other researcher tasted it instead of testing it and found it to be sweet. I tried natural Stevia, much better and really healthier too! - 5/10/12
ALSAVON
I used egg substitute and it was quite good. - 7/25/09
PHDGRAD2018
Followed KARINDAB's reccomendation and cut the splenda by 1/2 cup. Didn't have blueberries, so replaced with 2 cups of raisins. Used 4 mini-loaf pans and baked for 40 minutes on convection bake. I was looking for a recipe that both replaced sugar with splenda and oil with applesauce; this is it! - 10/5/13
JUDYPETE1
Fantastic! I used 2 cups of oat flour and 1 cup regular flour, and reduced the blueberries by a cup. Next time I will reduce the blueberries further. This is a really scrumptious bread! - 7/23/11
JILLINWONDER
Never guiltless because I'd have a hard time keeping at 1/32 of this for my serving size, but I'll try it sometime. - 8/16/10
LUVERGIRL
Very Yummy, love the almond extract! - 8/17/09
GRUBY22
I made this without the blueberries since they are out of season but I loved the nice flavor the almond extract gave. I also used sugar for the Splenda and added Enjoy Life semi sweet mini chips to one loaf. - 12/20/12
PAULAMAC88
I made this but had an oven disaster so it didn't cook through - will make it again and cook properly!! - 7/27/11
HEALTHYBABS57
Made this for breakfast this week. Love the combination of zucchini and blueberries - 6/16/11
FREEDOMHO
Not about this recipe but If you take any medication at all check to see if it will react with artificial sugars. I made the mistake of taking my pain medication with a Smoothie made with Splenda.Within 10 minutes of finishing it I was on the side of the highway extremely sick. - 8/24/09