Annie'S Zucchini Bread Recipe

Name: Annie'S Zucchini Bread
Yield: 4 servings
Cuisine: American
Ingredients: 41/2 C. Sifted All Purpose Flour; 1 1/2 tsp Salt; 1 tsp Ground Nutmeg; 2 tsp Baking Soda; 1 tsp Cinnamon; 3 C Sugar Substitute (Splenda or Truvia-Granulated); 2 T Molasses; 1 C Canola Oil (or Coconut Oil); 4 Large Eggs Beaten; 1/3 C Water; 1/3 C Butter; 1/3 C Sugar Free Pumpkin Spice Creamer; 2 C Fresh Grated Zucchini; 1 tsp Lemon Juice; 1 1/4 C Chopped Walnuts; 1/2 C Craisins; 1/2 C Shredded Carrots; 1/2 C Pumpkin- Canned

Servings: persons

41/2 C. Sifted All Purpose Flour
1 1/2 tsp Salt
1 tsp Ground Nutmeg
2 tsp Baking Soda
1 tsp Cinnamon
3 C Sugar Substitute (Splenda or Truvia-Granulated)
2 T Molasses
1 C Canola Oil (or Coconut Oil)
4 Large Eggs Beaten
1/3 C Water
1/3 C Butter
1/3 C Sugar Free Pumpkin Spice Creamer
2 C Fresh Grated Zucchini
1 tsp Lemon Juice
1 1/4 C Chopped Walnuts
1/2 C Craisins
1/2 C Shredded Carrots
1/2 C Pumpkin- Canned

1
Heat Oven to 350F.
2
In Mixer combine dry ingredients (Flour, Salt, Nutmeg, Baking soda, Cinnamon, Sugar substitute, Set aside.
3
Combine wet ingredients oil, eggs, water, creamer, lemon juice,Molasses, pumpkin blend with paddle on low speed.
4
Slowly add dry ingredients blend on Medium Speed for 2 minutes.
5
Fold in Nuts, Craisins, Zucchini and Carrots.
6
Option 1: Pour into Loaf pans Sprayed with Non-Stick Baking spray.
7
Option 2: To Make Muffin Tops: Scoop Batter into Muffin Top Pans and top with Crumble Mixture of Brown Sugar/ Oatmeal and Butter Blend.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 41/2 C. Sifted All Purpose Flour, 1 1/2 tsp Salt, 1 tsp Ground Nutmeg, 2 tsp Baking Soda, and more.

Yes, Annie'S Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Annie'S Zucchini Bread

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