SPLENDA ZUCCHINI BREAD RECIPES

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MOM'S ZUCCHINI BREAD - ALLRECIPES



Mom's Zucchini Bread - Allrecipes image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by deleteduser

Categories     Breakfast Bread

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 2 loaves

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, CarbohydrateContent 32.1 g, CholesterolContent 23.3 mg, FatContent 13.1 g, FiberContent 1 g, ProteinContent 3.3 g, SaturatedFatContent 1.7 g, SodiumContent 179.8 mg, SugarContent 19.2 g

HEALTHY ZUCCHINI MUFFINS RECIPE | MYRECIPES



Healthy Zucchini Muffins Recipe | MyRecipes image

If you’re looking for an easy grab-and-go breakfast you can feel good about, these whole-wheat zucchini muffins with honey are just what you need. Packed with fresh zucchini and spiced with just enough cinnamon, these healthy zucchini muffins will add vitamins and fiber to your morning. Our readers love that these muffins are easy, moist, and not too sweet for breakfast. The muffins only need 15 minutes in the oven, and the cinnamon-sugar topping caramelizes as they bake. If your kids are careful to avoid any green foods, make sure to peel the zucchini before grating it. They’ll never suspect these delicious and healthy muffins are chock-full of veggies.

Provided by Kathleen Lehner, Montgomery Village, Maryland

Yield 12 servings (serving size: 1 muffin)

Number Of Ingredients 15

4 ¾ ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
½ cup sugar
1 teaspoon ground cinnamon
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups shredded zucchini
½ cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
Cooking spray
1 tablespoon sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°.
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
  • Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Nutrition Facts : Calories 145 calories, CarbohydrateContent 27.1 g, CholesterolContent 21 mg, FatContent 3.1 g, FiberContent 1.8 g, ProteinContent 3.5 g, SaturatedFatContent 0.4 g, SodiumContent 154 mg

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