Nutty Zucchini Bread

[kirra]

Nutty Zucchini Bread

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 1/4 cups Splenda No Calorie Sweetener, Granulated
1/3 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts

Preparation:

Preheat oven to 350 degrees 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 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.

Nutrition Info:
Servings Per Recipe: 12
Exchanges per Serving: 1 Starch, 2 Fats
Calories: 160
Calories from Fat: 90
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 140mg
Total Carbs: 14g
Dietary Fiber: 1g
Sugars: 2g
Protein: 4g