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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A little different than your usual, using Splenda and brown sugar. I usually make this into 24 cupcakes for easy serving, but you can make a 9x13 or two 9 inch cakes. Top with cream cheese frosting or sprinkle with confectioners sugar. Ingredients:
4 eggs |
1 1/4 cups splenda granular, sugar substitute or 1 1/4 cups sugar |
1 1/2 cups brown sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1 teaspoon salt |
1 1/2 cups canola oil |
3 cups flour |
3 cups grated zucchini |
1 cup chopped nuts |
Directions:
1. Beat eggs in mixer.
2. Add Splenda and brown sugar.
3. While mixing, add baking powder, baking soda, salt and cinnamon.
4. Add canola oil, slowly.
5. Add flour, zucchini and nuts.
6. Bake in a 350 degree oven for 35 to 40 minutes for cupcakes, about 75 minutes for 13 x 9 cake.
7. Cool before frosting or sprinkling with confectioners sugar.
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