Zucchini (or carrot) bread that is just a little bit healthier and just as delicious.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Carbs (g): 27
2tablespoonscanola (OR vegetable oil)
2tablespoonswater (OR milk)
1/2cupSplenda (or other low calorie sweetener--or use additional sugar)
1cupgrated zucchini and/or carrots
1cupAll-Bran, Bran Buds, bran flakes, raisin bran or Wheaties (if using flakes, crush somewhat before measuring)
1/2cupwhole wheat flour (or white flour)
1tablespoonbaking powder (read tips & substitutions--see link in the notes)
1/2cupraisins and/or walnuts (optional)
Mix oil, applesauce, water, sugar, Splenda, zucchini and All-Bran. Let sit for 10 minutes to let All-Bran soften. Mix in eggs. Add flour, baking powder, salt, cinnamon and raisins. Mix until just combined.
Bake in a greased loaf pan at 325 for 30 to 45 minutes. Bread is done when toothpick inserted in center comes out clean.
Bread will nicely fill a small (8”x 4”) loaf pan. To fill a large loaf pan (9” x 5” which seems to be the size sold most often in the US), make 1-1/2 times the recipe and bake for about an hour.