Yes, I Said Skinny: Skinny Zucchini Bread

 I am not anywhere near worried about this Zombie Apocalypse craze.....

What I am worried about is being taken over by zucchini....

Every harvest season it seems like zucchini keep multiplying. 

Not by 2's, but by 100's.

My salad shooter shredder (say that 5 times fast) 

is getting a workout already.

And it looks like this zucchini bread recipe is going to be 

filling my oven constantly. 

 I have been doing a lot of research as to how to cut down on 

calories and carbs (sugar) when it comes to baked goods.

From what I have gathered, the oil in a recipe can be

subbed with fruit puree. And there are tons

of sweetener options out there as far as sugar goes.

So this is what I did, I placed one banana and a half

of a cup of applesauce in this recipe.

Banana and applesauce are natural sweeteners, so I 

cut back on the sugar amount. 

This bread is perfect!

But you will have to be your own judge.

Try it for yourself and see what you think.

Skinny Zucchini Bread

3 c. all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 tsp. ground cinnamon

3 eggs

1/2 c. unsweetened applesauce

1 banana

1 TBS canola oil

1/2 c. Splenda brown sugar

1/2 c. Splenda blend sugar

3 tsp. vanilla

3 c. grated zucchini (I left the skin on)

Options:

1 c. shredded coconut

1 c. chopped pecans

1 c. chopped walnuts

1 c. raisins

And you could even drizzle with melted chocolate

If you add more than one option to your bread, I would cut them down to 1/2 c. each.
Mix all wet ingredients along with sugars. Add the dry sifted ingredients to the wet. Stir in the options of choice. Bake at 350 for 1 hour, or until wooden pick tests done.

This recipe is linked to:


Baked In The South

Love Bakes Good Cakes