Sugar Free Zucchini Almond Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 C. all purpose flour1 1/2 C. whole wheat flour1 1/2 tsp. baking powder1 tsp baking soda1 tsp cinnamon1 1/2 Splenda1/4 C. canola oil3/4 C. unsweetened apple sauce3/4 cup egg substitute2 tsp. almond extract2 C. grated zucchini 1/2 cup slivered almontds
Spray 2 loaf pans with pan spray. Preheat oven to 350.
In large bowl, mix Splenda, canola oil, almond extract, applesauce and eggg substitue until blended well. Add grated zucchini. Add dry ingredients, stirring until all is moistened. Fold in slivered almonds.
Divide into two prepared loaf pans. Bake forf 50 minutes. Done when toothpick inserted in center comes out clean. Cool on a rack for 6-7 minutes. Remove from pan and cool completely before slicing. Slice each loaf into 14 slices.
Makes 2 loaves, 14 slices each.
Number of Servings: 28
Recipe submitted by SparkPeople user ANDERPA.
In large bowl, mix Splenda, canola oil, almond extract, applesauce and eggg substitue until blended well. Add grated zucchini. Add dry ingredients, stirring until all is moistened. Fold in slivered almonds.
Divide into two prepared loaf pans. Bake forf 50 minutes. Done when toothpick inserted in center comes out clean. Cool on a rack for 6-7 minutes. Remove from pan and cool completely before slicing. Slice each loaf into 14 slices.
Makes 2 loaves, 14 slices each.
Number of Servings: 28
Recipe submitted by SparkPeople user ANDERPA.
Nutritional Info Amount Per Serving
- Calories: 76.4
- Total Fat: 3.1 g
- Cholesterol: 0.1 mg
- Sodium: 84.2 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.5 g
- Protein: 2.5 g
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