Zucchini Bread by SPLENDA Recipe

Name: Zucchini Bread by SPLENDA
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup all-purpose flour, (375 ml); 1-1/2 tsp. baking powder, (7 ml); 1/2 tsp. baking soda, (2 ml); 1/4 tsp. salt, (1 ml); 1/2 tsp. ground cinnamon, (2 ml); 2 lg. eggs; 1-1/4 cup SPLENDA Granulated sugar, (300 ml); 1/3 cup canola oil, (75 ml); 1/2 cup unsweetened applesauce, (125 ml); 1 tsp. vanilla extract, (5 ml); 1 cup shredded zucchini squash, (250 ml); 1/2 cup chopped walnuts, (125 ml)

Servings: persons

1-1/2 cup all-purpose flour, (375 ml)
1-1/2 tsp. baking powder, (7 ml)
1/2 tsp. baking soda, (2 ml)
1/4 tsp. salt, (1 ml)
1/2 tsp. ground cinnamon, (2 ml)
2 lg. eggs
1-1/4 cup SPLENDA Granulated sugar, (300 ml)
1/3 cup canola oil, (75 ml)
1/2 cup unsweetened applesauce, (125 ml)
1 tsp. vanilla extract, (5 ml)
1 cup shredded zucchini squash, (250 ml)
1/2 cup chopped walnuts, (125 ml)

1
Preheat oven to 350F.
2
Lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray.
3
Combine flour, baking powder, soda, salt and cinnamon; set aside.
4
Beat eggs and SPLENDA Granulated on medium speed with an electric mixer for 5 minutes.
5
Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended.
6
Add flour mixture; beat at low speed just until blended.
7
Stir in zucchini and walnuts.
8
Spoon batter into prepared pan.
9
Bake 40 minutes or until cake tester inserted in center comes out clean.
10
Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.
11
Canadian Living Cooks

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1-1/2 cup all-purpose flour, (375 ml), 1-1/2 tsp. baking powder, (7 ml), 1/2 tsp. baking soda, (2 ml), 1/4 tsp. salt, (1 ml), and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread by SPLENDA

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions