Twisted Zucchini Bread

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Twisted Zucchini Bread

4.8 of 5 (22)
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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
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Introduction

A low calorie, Zucchini bread with a surprising twist! A low calorie, Zucchini bread with a surprising twist!
Number of Servings: 24

Ingredients

    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.

19SHARES
TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    absolutely delicious! I halved the recipe since I only had 1 loaf pan. And I made a bunch of changes - I used egg product instead of eggs, doubled the applesauce to replace the oil, and replaced the splenda with .75 c sugar,. I'm grating the zucchini right now for my next batch! - 10/13/07

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  • Incredible!
    1 of 1 people found this review helpful
    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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  • I used raisins and walnuts instead of blueberries. Really delicious but for some reason it was very crusty - don't know if I baked it a little too long or maybe my baking soda was old! Anyway it is very good and I definitely will try it again! - 8/14/15

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  • This is absolutely delicious. I made it in several batches to give away and everyone loved it. - 9/20/14

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  • Excellent and easy to make. - 8/23/12

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