Splenda Orange Zucchini Bread Recipes

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350°F. Spray an 8" x 4" loaf pan with cooking spray.
• In a bowl, whisk together flour, baking powder, soda, cinnamon, and salt.
• In a bowl using an electric mixer, beat eggs and Splenda Sweetener on medium speed for 5 minutes. Add oil, applesauce, and vanilla extract; beat until blended.
• Add flour mixture; mix on low speed just until blended. Mix in zucchini and walnuts. Spoon batter into prepared pan.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool slightly, then transfer to a wire rack to cool completely.

ORANGE ZUCCHINI BREAD WITH ORANGE GLAZE

Steps:

• In a large bowl, whisk together eggs, sugar, oil, vanilla, and orange zest and juice.
• In another large bowl, whisk together flour, salt, cardamom, and baking soda.
• Add the wet ingredients to the dry ingredients, along with the zucchini, and stir until just combined. Do not overmix.
• If you'd like to add any nuts, fold in about 1 cup chopped nuts.
• Line two loaf pans with foil or parchment paper, letting the edges hang over the pans. This is a MUST - bread wants to stick to pan. Coat with non-stick spray.
• Divide batter between prepared pans.
• Bake at 350 degrees for 50-60 minutes, or until tops and edges are golden, and a toothpick inserted near the center comes out clean.
• Remove pans to a wire rack to cool for 15-20 minutes. Do not cool in pan -- bread likes to stick.
• Run a knife along any edges that may have seeped and stuck to the pan.
• Remove loaves from pan using the foil or parchment paper edges. Cool completely.
• Meanwhile, prepare glaze.
• In a medium bowl, whisk together all glaze ingredients until smooth.
• Depending on how juicy your orange was, you may need to add a little water or more powdered sugar! You should be able to drizzle or pour it, but it shouldn't easily run off the bread.
• Drizzle glaze over cooled loaves. Cut and serve.

ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Spray an 8" x 4" loaf pan with cooking spray.
• Use paper towels to blot excess water from zucchini.
• In a bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
• In another bowl, whisk Splenda Sugar Blend, milk, egg, spread, and vanilla extract until well combined. Mix in zucchini.
• Add dry ingredients and mix just until moistened (batter will be lumpy). Transfer to prepared pan.
• Bake for 35-45 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

ZUCCHINI ORANGE BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
• In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
• Add oil, orange juice and zucchini.
• Stir in remaining bread ingredients; mix well.
• Pour batter into prepared pans.
• Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
• Cool 10 minutes.
• Remove from pans; cool slightly on a rack.
• In small bowl, blend glaze ingredients; spread over warm loaves.
• Cool completely on wire rack.
• Wrap tightly and store in refrigerator.

ZUCCHINI BREAD BY SPLENDA

Steps:

• Preheat oven to 350°F Lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray.
• Combine flour, baking powder, soda, salt and cinnamon; set aside.
• 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.
• 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.
• Canadian Living Cooks.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

Steps:

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

CRANBERRY ORANGE BREAD FOR DIABETICS

Steps:

• In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
• In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
• Fold in cranberries and walnuts.
• Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
• Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
• Bread may be frozen for up to 3 months.

ORANGE ZUCCHINI BREAD

Steps:

• In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.