Zucchini Bread - Plain

"I have been baking this for my family for years, but now I have modified it to use a sugar substitute. The browned outside part is the most tasty. It is great with a little butter or margarine."
 
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Ready In:
1hr 20mins
Ingredients:
8
Yields:
2 loaves
Serves:
16
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Spray 2 loaf pans with non stick coating.
  • In a large bowl, mix flour, Splenda, baking powder, and salt.
  • In a separate bowl mix together the eggs and egg whites, canola oil, and the grated zucchini.
  • Stir the liquid mixture into the flour mixture.
  • The dough will be somewhat thick.
  • Stir until the flour mixture is just moistened.
  • Spread evenly into the loaf pans.
  • Bake 50 minutes.

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Reviews

  1. I appreciate this recipe so much, especially on behalf of my diabetic friends ~ It makes for A VERY TASTY BREAD, & is something I'm happy to make again & share with friends! [Tagged, made & reviewed in the Diabetes Awareness Month Tag Game]
     
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