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Zucchini Bread made with splenda

Zucchini Bread

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Makes 10 servings
Prep Time 10 minutes
Total Time 45 minutes
Made with Splenda® Sugar Blend
Calories 130

Ingredients

1 ½ cups shredded zucchini

1 ½ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

⅓ cup Splenda® Sugar Blend

¼ cup 1% lowfat milk

1 large egg

2 tablespoons trans fat free spread, melted

1 teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 (¾-inch) slice

Calories 130
Total Fat 2.5g
Saturated Fat 0.5g
Cholesterol 20mg
Sodium 190mg
Total Carbs 22g
Dietary Fiber 1g
Sugars 7g
Protein 3g
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Instructions

  1. Preheat oven to 350°F. Spray an 8” x 4” loaf pan with cooking spray.
  2. Use paper towels to blot excess water from zucchini.
  3. In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
  4. In another bowl, whisk Splenda Sugar Blend, milk, egg, spread, and vanilla extract until well combined. Mix in zucchini.
  5. Add dry ingredients and mix just until moistened (batter will be lumpy). Transfer to prepared pan.
  6. Bake for 35–45 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

Nutrition Info Per Serving

Serving Size: 1 (¾-inch) slice

Calories 130
Total Fat 2.5g
Saturated Fat 0.5g
Cholesterol 20mg
Sodium 190mg
Total Carbs 22g
Dietary Fiber 1g
Sugars 7g
Protein 3g
Splenda Sugar Blend - Front

Made With

Splenda® Sugar Blend

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