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Zucchini Bread

Name: Zucchini Bread
Prep time: 10 min
Total time: 45 min
Cuisine: Breads, Fall Flavors Recipes, Seasonal
Ingredients: 1 ½ cups shredded zucchini; 1 ½ cups all-purpose flour; ¾ teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ¼ teaspoon salt; ⅓ cup Splenda® Sugar Blend; ¼ cup 1% lowfat milk; 1 large egg; 2 tablespoons trans fat free spread, melted; 1 teaspoon vanilla extract

Makes 10 servings Calories 130 Prep Time 10 minutes Total Time 45 minutes Made with Splenda® Sugar Blend

Ingredients

1 ½ cups shredded zucchini

1 ½ cups all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

⅓ cup Splenda® Sugar Blend

¼ cup 1% lowfat milk

1 large egg

2 tablespoons trans fat free spread, melted

1 teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 (¾-inch) slice

Calories	130
Total Fat	2.5g
Saturated Fat	0.5g
Cholesterol	20mg
Sodium	190mg
Total Carbs	22g
Dietary Fiber	1g
Sugars	7g
Protein	3g

Instructions

Preheat oven to 350°F. Spray an 8” x 4” loaf pan with cooking spray.
Use paper towels to blot excess water from zucchini.
In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
In another bowl, whisk Splenda Sugar Blend, milk, egg, spread, and vanilla extract until well combined. Mix in zucchini.
Add dry ingredients and mix just until moistened (batter will be lumpy). Transfer to prepared pan.
Bake for 35–45 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.