Friday, July 17, 2009

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Nutty Zucchini Bread



Prep Time 15 min.
Cook Time 40 min.
Serves 12
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Recipe Provided By: SPLENDA® BRAND
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Average (4 Ratings): 4 out of 5 stars
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1. Ingredients
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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(R) No Calorie Sweetener, Granulated
1/3 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts
Nutrition Info
Per Serving
Calories: 164 kcal
Carbohydrates: 14 g
Dietary Fiber: 1 g
Fat: 10 g
Protein: 3 g
Sugars: 1 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Preheat oven to 350 degrees 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(R) Granulated Sweetener 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.
Yield: 12 servings
3. Still Hungry?
Enjoy a slice with coffee, tea, or milk.
Notes:
Note
Exchanges per Serving: 1 Starch, 2 Fats

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