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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This is a yummy low sugar and lower glycemic index recipe for zucchini bread. It also has more fiber and lower fat and it still tastes great! You can leave out the nuts for an even lower calorie/lower fat version. Try it! Ingredients:
1 cup splenda brown sugar blend |
1/2 cup sugar |
3/4 cup egg substitute |
1 cup all-purpose flour |
2 cups whole wheat flour |
3 tablespoons vanilla |
3/4 cup vegetable oil |
2 cups zucchini, grated |
1 teaspoon salt |
1 1/4 teaspoons baking soda |
1 teaspoon baking powder |
1 cup walnuts |
3 teaspoons cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all wet ingedients and mix well.
3. Combine all dry ingredients and mix well or sift together.
4. Then mix both wet and dry ingredients together until well mixed.
5. Pour into two greased loaf pans ( I use pam for baking).
6. Bake for 50-60 minutes. Check loaf at 45-50 minutes with toothpick for doneness. Cooking time may vary by oven.
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