SKINNY ZUCCHINI BREAD OR MUFFINS - POUND DROPPER

Skinny Zucchini Bread or Muffins - Pound Dropper image

Provided by @MakeItYours

Number Of Ingredients 12

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1 1/2 cup flour ( I use Gold Medal flour)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup zucchini, shredded ( about 1 medium zucchini)
1 egg
1 Tbsp vanilla extract
2 Tbsp brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)
4 Tbsp white granulated sugar substitute ( I use Lakanto Monkfuit Classic Sweetener)
1/2 cup water
2 Tbsp Land o' Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce

Steps:

Preheat oven to 350 degrees. Spray a 12-cup muffin tin or bread pan (8x4 inch) with non stick cooking spray.
In a medium bowl mix together, self rising flour, baking powder, baking soda, white sugar substitute, cinnamon, and nutmeg. Set aside.
In a separate bowl combine, egg, zucchini, water, vanilla, and brown sugar. Stir to combine.
Gradually add wet ingredients into the dry ingredients. Stir just to combine.
Stir in melted butter or unsweetened applesauce into the mixture. Stir until just combined. DO NOT OVER MIX.
Pour into bread pan or muffin tin.
Bake for 18-20 minutes for muffins or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.
Remove from oven. Let it cool for 5 minutes before removing them from pan.Store the loaf or muffins in an air tight container in the fridge for 5-7 days or freeze for up to a month.