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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Does anyone else think that recipes are just multiplying on their computers, deep in their files, while they sleep? I swear, every time I look, there are more. Haven't tried this yet, would love to hear if someone does. Original directions said it serves 8, 2 pts per slice, but I'd double check those points to be sure. Ingredients:
1 1/4 cups zucchini, shredded and packed |
3/4 cup splenda granular |
1/2 cup brown sugar |
1/3 cup unsweetened applesauce |
1 egg |
1 teaspoon vanilla |
1 cup flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 1/2 tablespoons cocoa powder (optional for chocolate zucchini bread) (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Place the shredded zucchini into a piece of cheesecloth and squeeze out any liquid (this is very important). Set aside.
3. In a small mixing bowl, combine the Splenda, brown sugar, applesauce, egg and vanilla.
4. In a medium-mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Fold in the zucchini.
6. Spray a 1-quart loaf pan (I used glass) with butter flavored cooking spray. Pour the mixture into the loaf pan and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
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