Zucchini Bread, Lightened Up
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
I get a bit nervous when it comes to “lightening up” recipes since I’ve had both successes and (massive) failures in doing so. Most memorably, there was the time I substituted in whole wheat flour for all-purpose when I was making doughnut holes. The resu
Ingredients
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 1/2 cups Splenda sugar substitute
1 cup unsweetened apple sauce
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 350 ºF.
Combine the flour, salt, nutmeg, baking soda, cinnamon and Splenda in a large bowl.
In a separate bowl, combine the apple sauce, eggs, water, zucchini and lemon juice.
Mix the wet ingredients into the dry then fold in the nuts (optional).
Pour the batter into 2 standard loaf pans (or five mini-loaf pans) that have been greased with cooking spray.
Bake the standard-sized loaves for 45 minutes, or until a toothpick comes out clean (alternately, bake the mini-loaves for 25 minutes, or until a toothpick comes out clean).
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