Zucchini Bread By Splenda Recipes

ZUCCHINI PINEAPPLE BREAD I

Steps:

• Combine flour, baking powder, baking soda, and salt.
• In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

CHOCOLATE ZUCCHINI BREAD

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

ZUCCHINI BREAD II

Steps:

• In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

CHOCOLATE ZUCCHINI BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
• In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
• Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

MAKEOVER ZUCCHINI BREAD

Steps:

• In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.

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.

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.

LOW FAT ZUCCHINI MUFFINS (MADE WITH SPLENDA AND HONEY)

Steps:

• Preheat oven to 325 and spray muffin pan (12 cups) with non stick cooking spray.
• Combine all ingredients.
• Fill muffin cups 3/4 full.
• Bake at 325 for 20 to 25 min or until a toothpick comes out clean.
• Enjoy.

ZUCCHINI AND WHITE BEAN CAESAR

Steps:

• Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
• Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
• Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
• Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
• Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

CHOCOLATE ZUCCHINI CAKE (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 350°F
• Spray a 9 x 13 baking pan with nonstick cooking spray.
• In a large bowl, combine the first seven ingredients and mix well.
• Add remaining ingredients and stir until well blended.
• Pour into prepared pan.
• Bake for 30-35 minutes, until an inserted toothpick comes out clean.
• Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).