Zucchini Bread (Splenda)
| Prep Time: 0 min | Serves: 1 |
| Cooking Time: 0 min | Yield: 1 servings |
Ingredients
- 3 servings Eggs
- 1 cups Palm Oil
- 2 cups No-Calorie Sweetener
- 2 cups Zucchini Raw
- 3 teaspoons Vanilla Cake
- 4 teaspoons Baking Soda
- 1/4 teaspoons Biscuit, Baking Powder
- 1 teaspoons salt, table
- 3 teaspoons Cinnamon Roll
- 3 cups Bread Flour
- 1/2 cups walnuts
Directions
Preheat oven to 325 degrees
Grate suffucuent zucchini to equal 2 cups.
Conola Oil is prefered, but regular vegitable oil will work too.
Substitute Splenda granular sweetner for the sugar
Combine all wet ingredients in large mixing bowl.
Sift together dry ingredients.
Add to the wet mixture
Bake in 2 lofe pans, 1 large loaf pan or 1 large muffin pan
Bake loves for 1 hour 15 minutes
Bake muffins 30 - 40 minutes.