Succulent Sugarless Zucchini Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 119.1
- Total Fat: 4.3 g
- Cholesterol: 0.1 mg
- Sodium: 157.0 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.1 g
- Protein: 3.5 g
View full nutritional breakdown of Succulent Sugarless Zucchini Bread calories by ingredient
Introduction
A nice moist zucchini bread. A nice moist zucchini bread.Number of Servings: 20
Ingredients
-
butter-flavored cooking spray
3 large eggs or 3/4 cup egg substitute
1/3 cup canola oil
7 packets Diabetic Sweetener
1 tablespoon natural vanilla
1 8-ounce can crushed pineapple, packed in natural juice, well drained
2 cups grated zucchini
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon salt (optional)
1 cup chopped walnuts or pecans (optional)
Directions
Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray.
In a large bowl, beat the eggs; add the oil, Diabetic Sweetener, vanilla, pineapple, and zucchini.
In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss.
Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans.
Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks.
Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired.
Makes 2 loaves, 10 servings each
Calories are calculated without adding the walnuts or pecans!
Number of Servings: 20
Recipe submitted by SparkPeople user RACHELLEBEE.
In a large bowl, beat the eggs; add the oil, Diabetic Sweetener, vanilla, pineapple, and zucchini.
In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss.
Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans.
Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks.
Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired.
Makes 2 loaves, 10 servings each
Calories are calculated without adding the walnuts or pecans!
Number of Servings: 20
Recipe submitted by SparkPeople user RACHELLEBEE.