Best Zucchini Bread By Splenda Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI NUT BREAD



Zucchini Nut Bread image

Enjoy a slice with coffee, tea, or milk.

Provided by Splenda

Categories     Splenda® Original Sweetener

Time 50m

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs
1 ¼ cups Splenda® Granulated Sweetener
⅓ cup canola oil
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded zucchini
½ cup chopped walnuts

Steps:

  • Preheat oven to 350°F. Spray an 8" x 4" loaf pan with cooking spray.
  • In a bowl, whisk together flour, baking powder, soda, cinnamon, and salt.
  • In a bowl using an electric mixer, beat eggs and Splenda Sweetener on medium speed for 5 minutes. Add oil, applesauce, and vanilla extract; beat until blended.
  • Add flour mixture; mix on low speed just until blended. Mix in zucchini and walnuts. Spoon batter into prepared pan.
  • Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool slightly, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 160 calories

ZUCCHINI BREAD BY SPLENDA



Zucchini Bread by Splenda image

Make and share this Zucchini Bread by Splenda recipe from Food.com.

Provided by Olha7397

Categories     < 60 Mins

Time 1h

Yield 1 loaf

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 1/4 cups Splenda granular
1/3 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°F Lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray.
  • Combine flour, baking powder, soda, salt and cinnamon; set aside.
  • Beat eggs and SPLENDA® Granulated on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.
  • Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.
  • Canadian Living Cooks.

DIABETIC ZUCCHINI BREAD



Diabetic Zucchini Bread image

Make and share this Diabetic Zucchini Bread recipe from Food.com.

Provided by janefasano

Categories     Breads

Time 1h20m

Yield 2 loaves, 14 serving(s)

Number Of Ingredients 12

3 eggs
2 cups Splenda sugar substitute
3/4 cup oil
2 teaspoons vanilla
2 cups zucchini (grated)
1 cup crushed pineapple (drained)
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup nuts (chopped)
1/2 cup raisins

Steps:

  • Mix the first six ingredients together.
  • Sift the dry ingredients and combine with the zucchini mixture.
  • Grease and flour 2 loaf pans. Pour mixture into the pans.
  • Bake at 350 for 1 hour; cool 10 minutes. Remove from pans.

Nutrition Facts : Calories 277.7, Fat 15.6, SaturatedFat 2.5, Cholesterol 45.3, Sodium 166.8, Carbohydrate 29.8, Fiber 2, Sugar 6.4, Protein 5.4

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

SPLENDA ORANGE ZUCCHINI BREAD



SPLENDA ORANGE ZUCCHINI BREAD image

I recreated this recipe from my original Orange Zucchini Bread that is in my cookbook for a diabetic friend. The results were amazing. This is just regular splenda. IT IS NOT MADE FROM SPLENDA BLEND FOR BAKING. ALTHOUGH I AM SURE YOU COULD USED THE ONE THAT IS MADE FROM BAKING. By using REGULAR SPLENDA I had to add the addition...

Provided by Rose Mary Mogan

Categories     Other Breads

Time 1h10m

Number Of Ingredients 16

4 large eggs, room temperature
1 1/4 c splenda granular
3/4 c non fat dry milk
3/4 c vegetable oil
2/3 c orange juice
2 c shredded zucchini
3 1/4 c all purpose flour
1 1/2 tsp orange extract
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp grated orange zest
1 c raisins
1 c chopped nuts

Steps:

  • 1. Preheat oven to 350 degrees F. Grease and flour 2 (4" X 8") loaf pans or use non stick cooking spray.Set aside.
  • 2. Add raisins to a small bowl and add enough water to cover top of raisins, then heat bowl in microwave for 2 to 3 minutes. Let sit and plump for at least 10 minutes.
  • 3. Add flour to a separate bowl, then add grated orange zest, and all the spices, baking powder, baking soda, & salt, stir to mix together and set aside.
  • 4. In a separate large bowl beat eggs until thick and lemon colored. Gradually beat in splenda and powdered milk until well blended.
  • 5. Add grated zucchini, then add oil slowly on low speed to prevent splatters. Then gradually add flour mixture alternately with orange juice and orange extract. Increase speed as all flour is added, & beat till well mixed.
  • 6. Drain water from raisins.STOP BEATER.Add raisins and nuts and mix with large spoon till completely mixed. Pour mixture into prepared pans. SPRAY TOP OF BATTER LIGHTLY WITH NON STICK COOKING SPRAY TO ALLOW TOPS TO BROWN DURING COOKING.
  • 7. Bake for 50 to 55 minutes or until tooth picks inserted in center comes out clean. Let cool for 10 minutes and remove from pan. Then allow to cool on wire racks. Makes 2 loaves or 5 aluminum pans 5 1/2 X 3 1/4X 2 1/2 size)
  • 8. NOTE: If making MINI LOAVES using size 5 1/2 X 3 1/4 X 2 inch size pans, bake for about 38 minutes, LOAF PANS: BAKE 50 TO 55 MINUTES size 8 X 4X 2 1/2 One recipe makes about 5-6 mini loaves.
  • 9. I forgot to mention when you are using splenda granular, to achieve a better rise when baking, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of splenda granular.

Related Topics