Twisted Zucchini Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 152.1
- Total Fat: 5.3 g
- Cholesterol: 27.6 mg
- Sodium: 155.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.0 g
- Protein: 2.8 g
View full nutritional breakdown of Twisted Zucchini Bread calories by ingredient
Introduction
A low calorie, Zucchini bread with a surprising twist! A low calorie, Zucchini bread with a surprising twist!Number of Servings: 24
Ingredients
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3 Large Eggs
1/2 Cup Canola Oil
1/2 Cup Unsweetened Apple Sauce
3 tsp Vanilla
1 tsp Lemon Juice
1/4 Cup Brown Sugar
3/4 Cup Sugar
1 Cup Splenda
2 Cups Shredded Zucchini
1/8 tsp Nutmeg
1 Tbsp Cinnamon
1 tsp Salt
2 tsp Baking powder
1/4 tsp Baking Soda
1 1/2 Cups White Flour
1 1/2 Cups Whole Wheat Flour
1 Pint Blueberries
Directions
Recipe makes 2, 9" loaf pans with 12 slices per loaf. 1 slice per serving.
1.) Preheat oven to 350 and grease pans.
2.) Using hand mixer on low, mix eggs, oil, applesauce, vanilla, lemon juice and sugars. Stir in zucchini.
3.) Add nutmeg, cinnamon, salt, baking powder, baking soda and flour. Mix just until blended. Do not over mix. Stir in blueberries.
4.) Bake for 60-75 minutes. Bread is done when toothpick inserted 2" from edge of pan comes out clean.
5.) Cool in pan for 20 minutes. Cool completely on wire rack.
6.) Enjoy! :)
Number of Servings: 24
Recipe submitted by SparkPeople user MICHELLEM79.
1.) Preheat oven to 350 and grease pans.
2.) Using hand mixer on low, mix eggs, oil, applesauce, vanilla, lemon juice and sugars. Stir in zucchini.
3.) Add nutmeg, cinnamon, salt, baking powder, baking soda and flour. Mix just until blended. Do not over mix. Stir in blueberries.
4.) Bake for 60-75 minutes. Bread is done when toothpick inserted 2" from edge of pan comes out clean.
5.) Cool in pan for 20 minutes. Cool completely on wire rack.
6.) Enjoy! :)
Number of Servings: 24
Recipe submitted by SparkPeople user MICHELLEM79.
Member Ratings For This Recipe
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JKAPLAN86
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SBMMYERS
I always try a recipe as is for the 1st time, and then make adjustments as needed. But this recipe is spot on! I really like the idea of using 1/2 splenda, 1/2 real sugar, as full splenda makes baked treats come out too artificial tasting. I cannot taste any artificial flavors in this recipe! - 6/29/10
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NEPTUNE1939
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1HAPPYSPIRIT
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JANIEWWJD
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1CRAZYDOG
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SRIVERS1
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LSIG14
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PATTI_PAL1
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KATER3491
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CAROG424
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MEMOM22
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SOOZERELLI
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BARBIDOLL76
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CD7547131
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GIGGLER800
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QUEENTAMMY
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1AT-A-TIME-ER
Loved it! I exchanged the canola oil for 1 c. canned pumpkin as I didn't have applesauce. I omitted the blueberries because of using the pumpkin, and exchanged 1 c. of lite maple syrup for the splenda and white sugar. I also put the wheat flour in the blender as suggested by another member. - 6/24/10
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NICOLELOVESGOD
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LAURA1415
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TECHCATZ
Very yummy! I reduced the oil & added more applesauce; next time I'll try using all applesauce. As this was a bit too sweet for me, I think I'll reduce the Splenda too. Maybe use egg whites & one egg. to cut the fat. A very moist yummy treat! I had to freeze the rest to keep from eating it all! - 9/20/08
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DFWMOMOF3GIRLS
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RUNNERMOMTO3
I just made this bread this afternoon. I made one loaf without blueberries, due to taste of some. The 2nd loaf I made into muffins using blueberries and they are just wonderful! I omitted the oil and used applesauce instead. I also did not use the Splenda but left measurements for sugar the same. - 8/10/08
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LEH_MOM
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MAGTHEVLAD
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KIM72719
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ELECTRIKLEIGH
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BOSTONBONNY
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STARSHINE137