Skip to main content

Zucchini Bread

How many times have you bought the ingredients for a certain recipe, stick it in the cabinet or fridge and that's as far as it got? We've all done it and I am certainly most famous for it! This week I am all about digging out those goodies from the fridge and pantry and putting them to good, healthy use.

I had zucchini sitting in the fridge for maybe a week. I bought it with the intention of making zucchini bread. Of course I never got around to it until this past weekend. Thankfully on Saturday when I pulled them out of the crisper they was still in perfect condition. Whew, money not wasted!

I was gonna use a Chocolate Zucchini Bread recipe shared by a friend of mine, but used a Splenda recipe instead. Not only is Millard a diabetic, but sugars and chocolate really affect Christian's acid reflux. I tried 2 variations of the recipe... (1) as is, and (2) with only 1/2 cup of Splenda because Millard don't like things overly sweet. Also, the recipe called for 'unsweetened applesauce' and I only had the sweetened stuff. Both versions were tasty! The less sweeter bread was done after 40 minutes and the original took an extra 10 minutes.

Zucchini Bread by Splenda



  1. Preheat oven to 350°F Lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray.

  2. Combine flour, baking powder, soda, salt and cinnamon; set aside.

  3. Beat eggs and SPLENDA® Granulated on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.

  4. Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.


Popular posts from this blog

Aztec Blend

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

Banna-Nutella Tortilla Wrap

While standing in the grocery store line last week I was flipping through a cooking magazine and came across this idea.  I thought it was the perfect after school surprise for Christian.

First I spread the nutella on a tortilla.

Then I put a peeled banana on it.

Rolled it up...

...and it was ready to eat.

Christian shared it with his little brother and they both gobbled it up.  A little messy... for Alexander especially, but worth it.

Tricolor Thai Salad with Zucchini & Yellow Squash

We love zucchini and yellow squash however we've ever only cooked them.  We've cooked them in butter, cooked them with canned tomatoes, and grilled them, but raw?  I was unsure about making a salad with them raw, but was willing to give it a try. So, I cut half a bell pepper, half a zucchini, half a yellow squash into matchstick pieces, 1/2 tablespoon of chopped mint and chopped half a teaspoon of cilantro. If you like cilantro you could probably add more.

The dressing recipe that I had called for rice vinegar, but I didn't check before I went grocery shopping - I had none! A quick google search and I learned to use white wine vinegar as a substitute. Also, I needed chili garlic paste. I only had straight up chili paste so I added some minced garlic to the dressing instead.
Mixed it all together and stuck it in the fridge until supper.
The bright colors made the salad very appealing to the eye and it taste so nice and fresh.  The little hint of mint here and there was yumm…