Chocolate Zucchini Bread with Splenda and Brown Sugar
Nutritional Info
- Servings Per Recipe: 33
- Amount Per Serving
- Calories: 65.2
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 116.4 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.3 g
- Protein: 2.3 g
View full nutritional breakdown of Chocolate Zucchini Bread with Splenda and Brown Sugar calories by ingredient
Number of Servings: 33
Ingredients
-
Egg whites to replace 3 eggs
3/4 cup unsweetened applesauce
1/2 cup ground flaxseed
1 cup splenda
1/2 cup brown sugar
1 tablespoon vanilla
2 cups shredded zucchini
1/2 cup lite rye flour
1/2 cup buckwheat flour
1/4 cup fiber one cereal, crushed
1/4 cups white flour
1 cups whole wheat flour
1/2 cup baking cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
Directions
In a large mixing bowl, beat egg whites, applesauce, flaxseed, splenda, sugar and vanilla until well blended. Stir in zucchini.
In separate bowl, combine flours, cocoa powder, salt, baking soda and powder. Add to zucchini mixture and mix well. Pour into two greased loaf pans. Bake at 350 degrees for 45 minutes, or until toothpick inserted in center of bread comes out clean. Remove from pans after 10 minutes and cool on wire rack.
A slice tastes wonderful with a teaspoon of fat free or low fat cream cheese!
Makes 2 loaves---each with 18 slices, half an inch wide.
Number of Servings: 36
Number of Servings: 33
Recipe submitted by SparkPeople user AFRICAPARISH.
In separate bowl, combine flours, cocoa powder, salt, baking soda and powder. Add to zucchini mixture and mix well. Pour into two greased loaf pans. Bake at 350 degrees for 45 minutes, or until toothpick inserted in center of bread comes out clean. Remove from pans after 10 minutes and cool on wire rack.
A slice tastes wonderful with a teaspoon of fat free or low fat cream cheese!
Makes 2 loaves---each with 18 slices, half an inch wide.
Number of Servings: 36
Number of Servings: 33
Recipe submitted by SparkPeople user AFRICAPARISH.