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Zucchini Nut Bread

Name: Zucchini Nut Bread
Prep time: 10 min
Total time: 50 min
Cuisine: Breads
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 2 large eggs; 1 ¼ cups Splenda® Granulated Sweetener; ⅓ cup canola oil; ½ cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 cup shredded zucchini; ½ cup chopped walnuts

Makes 12 slices Kilojoules 669.44 Prep Time 10 minutes Total Time 50 minutes Made with Splenda® Original Sweetener

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

2 large eggs

1 ¼ cups Splenda® Granulated Sweetener

⅓ cup canola oil

½ cup unsweetened applesauce

1 teaspoon vanilla extract

1 cup shredded zucchini

½ cup chopped walnuts

Nutrition Info Per Serving

Serving Size: 1 (⅔-inch) slice

Energy	160
Protein	4g
Total Fat	11g
- of which saturates	1g
Cholesterol	35mg
Carbohydrate	14g
- of which sugars	2g
Dietary Fibre	1g
Sodium	140mg

Instructions

Preheat oven to 350°F. Spray an 8” x 4” loaf pan with cooking spray.
In a bowl, whisk together flour, baking powder, soda, cinnamon, and salt.
In a bowl using an electric mixer, beat eggs and Splenda Sweetener on medium speed for 5 minutes. Add oil, applesauce, and vanilla extract; beat until blended.
Add flour mixture; mix on low speed just until blended. Mix in zucchini and walnuts. Spoon batter into prepared pan.
Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool slightly, then transfer to a wire rack to cool completely.