Guiltless Zucchini Bread with Blueberries
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 73.4
- Total Fat: 0.7 g
- Cholesterol: 19.9 mg
- Sodium: 127.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.1 g
- Protein: 2.0 g
View full nutritional breakdown of Guiltless Zucchini Bread with Blueberries calories by ingredient
Introduction
While sugar may play a necessary role in some baked goods because of chemical reactions that result in the proper texture, rising, et cetera, quick breads are a wonderful category of sweets for which the complete substitution of a low-calorie sweetener such as Splenda is not only completely acceptable from a baking standpoint, but for taste as well.Splenda is not truly calorie free; there are approximately 2 calories per teaspoon (compared to 15 calories per teaspoon of sugar!), so when utilizing in baked goods be sure to add 97 calories per cup of Splenda if you are concerned with accurate nutrition info. If you are not yet brave enough to try for a complete substitution, feel free to try the recipe with the Splenda Baking Blend (half sugar and half splenda), but it is worth trying the entire recipe with Splenda to see just how delicious "guiltless" baking can be!
This recipe is also included in the "guiltless" category because it is virtually fat free! The use of applesauce in quick breads in lieu of oil is not only heart healthy and MUCH lower in calorie (its use saves about 60 calories per half-inch slice!), but it results in a tender, sweet quickbread.
I've kept the whole eggs in this recipe instead of using an egg substitute or egg whites, as the caloric value difference is only about 5 calories per slice and I find that the yolks are a necessary binding ingredient. If you are concerned with cholesterol (and the recipe as written only has about 20 grams per slice) try it with egg whites or egg substitute (3/4 cup) and let us know how it goes!
Adapted from recipezaar.com
While sugar may play a necessary role in some baked goods because of chemical reactions that result in the proper texture, rising, et cetera, quick breads are a wonderful category of sweets for which the complete substitution of a low-calorie sweetener such as Splenda is not only completely acceptable from a baking standpoint, but for taste as well.
Splenda is not truly calorie free; there are approximately 2 calories per teaspoon (compared to 15 calories per teaspoon of sugar!), so when utilizing in baked goods be sure to add 97 calories per cup of Splenda if you are concerned with accurate nutrition info. If you are not yet brave enough to try for a complete substitution, feel free to try the recipe with the Splenda Baking Blend (half sugar and half splenda), but it is worth trying the entire recipe with Splenda to see just how delicious "guiltless" baking can be!
This recipe is also included in the "guiltless" category because it is virtually fat free! The use of applesauce in quick breads in lieu of oil is not only heart healthy and MUCH lower in calorie (its use saves about 60 calories per half-inch slice!), but it results in a tender, sweet quickbread.
I've kept the whole eggs in this recipe instead of using an egg substitute or egg whites, as the caloric value difference is only about 5 calories per slice and I find that the yolks are a necessary binding ingredient. If you are concerned with cholesterol (and the recipe as written only has about 20 grams per slice) try it with egg whites or egg substitute (3/4 cup) and let us know how it goes!
Adapted from recipezaar.com
Number of Servings: 32
Ingredients
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3 large eggs, beaten
1 cup unsweetened applesauce
2 1/2 cups Splenda
2 cups zucchini, unpeeled and grated
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour (or 1 1/2 cups white flour, 1 1/2 cups whole wheat flour)
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 cups blueberries, fresh
Directions
1. Preheat oven to 350 degrees F
2. Prepare 2 8x4x2" loaf pans with cooking spray and lightly flour (or use a floured cooking spray)
3. In mixing bowl, add applesauce, zucchini, vanilla, almond extract, and cinnamon to beaten eggs.
4. Sift together Splenda, flour, baking powder, baking soda, and salt and gently stir into egg mixture one cup at a time until combined.
5. Gently fold in blueberries.
6. Pour batter into pans and bake for 55-75 minutes, or until toothpick inserted into center comes out clean.
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Makes thirty-two 1/2" slices from two 8x4x2" loaves
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Diabetic Exchanges: 1 starch
Number of Servings: 32
Recipe submitted by SparkPeople user GRACIE55113.
2. Prepare 2 8x4x2" loaf pans with cooking spray and lightly flour (or use a floured cooking spray)
3. In mixing bowl, add applesauce, zucchini, vanilla, almond extract, and cinnamon to beaten eggs.
4. Sift together Splenda, flour, baking powder, baking soda, and salt and gently stir into egg mixture one cup at a time until combined.
5. Gently fold in blueberries.
6. Pour batter into pans and bake for 55-75 minutes, or until toothpick inserted into center comes out clean.
____________________________________
Makes thirty-two 1/2" slices from two 8x4x2" loaves
____________________________________
Diabetic Exchanges: 1 starch
Number of Servings: 32
Recipe submitted by SparkPeople user GRACIE55113.
Member Ratings For This Recipe
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KARINDAB
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CD12413336
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ALSAVON
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PHDGRAD2018
Followed KARINDAB's reccomendation and cut the splenda by 1/2 cup. Didn't have blueberries, so replaced with 2 cups of raisins. Used 4 mini-loaf pans and baked for 40 minutes on convection bake. I was looking for a recipe that both replaced sugar with splenda and oil with applesauce; this is it! - 10/5/13
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JUDYPETE1