Zucchini Bread by SPLENDA®




1-1/2 cup all-purpose flour, (375 ml)
1-1/2 tsp. baking powder, (7 ml)
1/2 tsp. baking soda, (2 ml)
1/4 tsp. salt, (1 ml)
1/2 tsp. ground cinnamon, (2 ml)
2 lg. eggs
1-1/4 cup SPLENDA® Granulated sugar, (300 ml)
1/3 cup canola oil, (75 ml)
1/2 cup unsweetened applesauce, (125 ml)
1 tsp. vanilla extract, (5 ml)
1 cup shredded zucchini squash, (250 ml)
1/2 cup chopped walnuts, (125 ml)


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.

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