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Ingredients
| eggs: 1 |
| eggs: 1 (white) |
| low fat buttermilk: 1 cup |
| olive oil: 1/4 cup |
| all-purpose flour (unsifted): 1 cup |
| Whole wheat pastry flour: 1 cup |
| Splenda: 1/4 cup |
| ground cinnamon: 2 tsp |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| zucchini squash (grated): 2 cups |
| cranberries (whole): 1/2 cup |
Zucchini Cranberrry Bread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Heat oven to 350 degrees. Greas large loaf pan and dust with flour. Whisk together the egg, egg white, buttermilk and oil. In large bowl, combine the flour, whole-wheat flour, splenda granules, cinnamon, baking soda and salt. Gently mix the wet and dry ingredients together. Stir in the zucchini and cranberries inches Pour in to the prepared loaf pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean.