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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

Ingredients

Directions

  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.

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