 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
I have been baking this for my family for years, but now I have modified it to use a sugar substitute. The browned outside part is the most tasty. It is great with a little butter or margarine. Ingredients:
3 cups unbleached flour |
1 cup splenda sugar substitute (sugar substitute) |
5 teaspoons baking powder |
1 teaspoon salt |
1/2 cup egg white (egg beaters) |
2 eggs |
2/3 cup canola oil |
2 cups grated zucchini |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray 2 loaf pans with non stick coating.
3. In a large bowl, mix flour, Splenda, baking powder, and salt.
4. In a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini.
5. Stir the liquid mixture into the flour mixture.
6. The dough will be somewhat thick.
7. Stir until the flour mixture is just moistened.
8. Spread evenly into the loaf pans.
9. Bake 50 minutes.
|
|