Splenda Zucchini Bread - Muffins
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 185.5
- Total Fat: 10.8 g
- Cholesterol: 42.5 mg
- Sodium: 300.3 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.7 g
- Protein: 4.5 g
View full nutritional breakdown of Splenda Zucchini Bread - Muffins calories by ingredient
Introduction
Splenda Zucchini Bread - Muffins Splenda Zucchini Bread - MuffinsNumber of Servings: 20
Ingredients
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3 1/4 cups all purpose flour
1 1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
2 cups Splenda
4 eggs, beaten
1/2 cup vegetable oil
1/2 cup all natural applesauce (no sugar added)
1/4 cup water
2 teaspoons vanilla
1 cup chopped walnut or walnut pieces
3 cups grated zucchini
Directions
Makes 6 mini-loaves (each loaf makes 2 servings) and 8 muffins Or 2 standard loaf pans (to slice and serve)
Preheat the oven to 350 degrees. Bake the mini loaves for 45 minutes; rotate pan 1/2 way thru cooking time. Bake the muffins 22 minutes; rotate pan for even cooking as above.
Grease and flour pans for easy removal.
Mix dry ingredients and set aside.
Mix the 4 eggs and splenda with mixer for 5 minutes on medium speed. Add oil, apple sauce and vanilla; mix for 1 minute.
Add the dry ingredients to wet, mix just until blended.
Stir in the grated zucchini and walnuts. If mixture needs more liquid, add up to 1/4 cup water. Sometimes the zucchini is wet enough without adding the water.
I used ice cream scoop to measure equal amounts in loaf pans and muffin tin, do not over fill. Let cool 10 minutes and remove from pan, continue to cool on wire rack until completely cooled. Wrap individually to freeze.
Number of Servings: 20
Recipe submitted by SparkPeople user KIMMIE_07.
Preheat the oven to 350 degrees. Bake the mini loaves for 45 minutes; rotate pan 1/2 way thru cooking time. Bake the muffins 22 minutes; rotate pan for even cooking as above.
Grease and flour pans for easy removal.
Mix dry ingredients and set aside.
Mix the 4 eggs and splenda with mixer for 5 minutes on medium speed. Add oil, apple sauce and vanilla; mix for 1 minute.
Add the dry ingredients to wet, mix just until blended.
Stir in the grated zucchini and walnuts. If mixture needs more liquid, add up to 1/4 cup water. Sometimes the zucchini is wet enough without adding the water.
I used ice cream scoop to measure equal amounts in loaf pans and muffin tin, do not over fill. Let cool 10 minutes and remove from pan, continue to cool on wire rack until completely cooled. Wrap individually to freeze.
Number of Servings: 20
Recipe submitted by SparkPeople user KIMMIE_07.
Member Ratings For This Recipe
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FLURDILIS
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ARMEDWITHJELLO