Low-cal Zucchini Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 80.0
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 203.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.9 g
- Protein: 3.0 g
View full nutritional breakdown of Low-cal Zucchini Bread calories by ingredient
Number of Servings: 20
Ingredients
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3 cups flour
2 cups Splenda
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 tbsp cinnamon
1 tsp cloves
1 tsp nutmeg
3/4 cup liquid egg substitute
3/4 cup unsweetened applesauce
1 tsp vanilla extract
2 cups grated zucchini (about 2 large baby)
Directions
1. Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick cooking spray.
2. In a large bowl, combine all dry ingredients. Stir in egg substitute and vanilla until mix becomes moist. Add zucchini last.
3. Pour batter evenly into pans. Bake for 1 hour or until knife inserted into center comes out clean. Let cool 5 minutes. Serve with non-fat whipped topping.
Makes 2 loaves. Each loaf yields 10 pieces.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXBUNNIE.
2. In a large bowl, combine all dry ingredients. Stir in egg substitute and vanilla until mix becomes moist. Add zucchini last.
3. Pour batter evenly into pans. Bake for 1 hour or until knife inserted into center comes out clean. Let cool 5 minutes. Serve with non-fat whipped topping.
Makes 2 loaves. Each loaf yields 10 pieces.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXBUNNIE.
Member Ratings For This Recipe
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