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

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.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

What is a healthy breakfast?

Ok so I have to admit that breakfast at our household during school days had been very rushed and not so healthy. I would always let Christian pick out the oh so common cereal box that we all see advertised on TV. I'd pour a heap of sugary cereal with 2% milk into a bowl and set it on the table. I've obviously been slacking and taking the easy, unhealthy way out. Breakfast is referred to as the most important meal of the day, but somehow I don't think that a bowl full of sugar is what they are talking about. Breakfast is supposed to refuel my child and help boost his brain power for a busy day at school. Recently I've been making a better attempt to start Christian's day out with a healthier meal. I am keeping on my track of incorporating more fruits and because we have a super-sized box of cornflakes in the pantry I figured we'd have to use them up first. At a closer look at the labeling though I realized that the cornflakes aren't so bad compared to...
Post a Comment
Read more

Greek Pita

Keeping up with healthy eating is not an easy task. We have been eating reasonably well, but it is tough to break old habits. I caved once in the past bit and grabbed Burger King for dinner for the family. This past Friday evening was beautiful and I really didn't feel like attempting some big meal. I had already had thaw ed some boneless, skinless chicken breast and thought that some sort of sandwich would be ideal. We had all the fixin's for a Greek Pita so that's what I did. I love my Wolfgang Puck Panini Maker and use it for almost everything including to grill chicken. I didn't add any seasoning... just threw them on two at a time. I got together all of the ingredients: Whole Wheat Pita Pockets, diced onion & tomato, sliced black olives, feta cheese and lettuce. For lettuce I always use my lettuce spinner that I bought at Costco some time ago. Christian absolutely loves when I call him to spin the lettuce out. It's like a toy to him. I also used...
1 comment
Read more

Grilled Honey Mustard Chicken

Made the below recipe for chicken tonight. It was yummy! It has been a long day and I totally forgot to take pictures of the chicken, but I wanted to post the recipe so that I wouldn't loose it. Grilled Honey Mustard Chicken Ingredients 1/4 c Dijon mustard 1/3 c Honey 2 tbs Light Mayo 1 tbs Steak Sauce 4 Chicken Breasts (4oz ea) Directions 1. Preheat the grill for medium heat. 2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Nutritional Info: Servings Per Recipe: 4 Amount per serving: Calories: 253.5, Total Fat: 3.9 g, Cholesterol: 68.4 mg, Sodium: 564.6 mg, Total Carbs: 24.4 g, Dietary F...
2 comments
Read more