Splenda Zucchini Bread - Muffins

5 of 5 (2)
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


Splenda Zucchini Bread - Muffins Splenda Zucchini Bread - Muffins
Number of Servings: 20


    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


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.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    This made a moist and tasty dessert bread.
    I had no apple sauce and omitted the oil so I used one cup fat free vanilla yogurt and egg beaters and it came out great.
    Very Good!!
    - 1/18/09

    Was this review helpful?   yes  No
  • I made this recipe as shown, but with Robin Hood Nutri Flour (whole wheat made to taste like white) which tend to make things turn out a bit dry. Well, it is lovely and moist, and scrumptious! I baked it in 2 8x8 cake pans for 25 minutes, but it could have used about 5 minutes longer. - 9/7/13

    Was this review helpful?   yes  No
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.