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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| whole wheat flour: 1 cup |
| salt: 1 1/2 tsp |
| ground nutmeg: 1 tsp |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| Splenda: 3 cups |
| nonfat plain yogurt: 1 cup |
| eggs: 4 (whites) |
| water: 1/3 cup |
| zucchini squash (grated): 2 cups (grated) |
| lemon juice: 1 tsp |
More Zucchini Bread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold inches Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.