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My neighbor gave me a bunch of oversized zucchini, so I decided to make my zucchini bread recipe, which calls for whole wheat flour. I substituted Splenda for the sugar and it tastes the same. Recipe makes two regular loaves, or 4 small loaves (which I made because it's easier to freeze and control portions).
Enjoy.
* Exported from MasterCook *
Whole Wheat Zucchini Bread
Servings : 16 (these are decent size slices with 14 net carbs)
2 cups Splenda
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon baking powder
2 eggs
1 cup oil
2 teaspoons vanilla
2 cups zucchini -- shredded (or up to 3 cups)
Makes 2 4-1/2 X 8-1/2 loaves, or 4 smaller loaves
Bake for 1 hour 350 degrees (less time for small loaves)
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Per Serving: 201 Calories; 14g Fat (60.9% calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
Enjoy.
* Exported from MasterCook *
Whole Wheat Zucchini Bread
Servings : 16 (these are decent size slices with 14 net carbs)
2 cups Splenda
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon baking powder
2 eggs
1 cup oil
2 teaspoons vanilla
2 cups zucchini -- shredded (or up to 3 cups)
Makes 2 4-1/2 X 8-1/2 loaves, or 4 smaller loaves
Bake for 1 hour 350 degrees (less time for small loaves)
- - - - - - - - - - - - - - - - - - -
Per Serving: 201 Calories; 14g Fat (60.9% calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 142mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
