I love to bake and since I love to eat what I bake I am constantly looking for healthy baking options. I recently gave this recipe a try out of a new cookbook I received and I really enjoyed it.
Zucchini-Walnut Bread
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups Splenda No Calorie Sweetener, Granulated
2 large eggs, room temperature
1/2 cups unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup zucchini squash
1/2 cup chopped walnuts
1. Lightly spray the inside of 8-by-4 inch loaf pan with cooking spray. preheat oven to 350 deg. F
2. Sift together the flour, baking powder, baking soda, cinnamon, and salt into a bowl. Beat the Splenda and eggs in a large bowl with an electric mixer on high speed until the eggs have tripled in volume and are pale yellow, about 5 minutes. On medium speed, beat in the applesauce, oil, and vanilla. Reduce the speed to low, add the flour mixture, and mix just until blended. Stir in the zucchini and then the walnuts. Spread the batter evenly in the prepared pan.
3.Bake until a wooden toothpick inserted in the center of the loaf comes out clean, about 45 minutes. Let cool in the pan for 10 minutes on a wire rack. Invert the loaf onto the rack and let cool completely. Cut into slices and serve.
I hope you enjoy!
This recipe along with several other great desserts can be found in The Slenda world of Sweetness: recipes for homemade desserts and delicious drinks, published by Chronicle Books, San Francisco. 2006.
