Snack

Splenda Zucchini Bread - Muffins is for Snack.

Splenda Zucchini Bread - Muffins takes 15 minutes to prepare.

Splenda Zucchini Bread - Muffins takes 45 minutes to cook.

Splenda Zucchini Bread - Muffins makes 20 servings.

The ingredients for Splenda Zucchini Bread - Muffins are:

3 1/4 cups all purpose flour
1 1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
2 cups Splenda
4 eggs, beaten
1/2 cup vegetable oil
1/2 cup all natural applesauce (no sugar added)
1/4 cup water
2 teaspoons vanilla
1 cup chopped walnut or walnut pieces
3 cups grated zucchini

Here is how you make Splenda Zucchini Bread - Muffins:

Makes 6 mini-loaves (each loaf makes 2 servings) and 8 muffins Or 2 standard loaf pans (to slice and serve)Preheat the oven to 350 degrees. Bake the mini loaves for 45 minutes; rotate pan 1/2 way thru cooking time. Bake the muffins 22 minutes; rotate pan for even cooking as above. Grease and flour pans for easy removal. Mix dry ingredients and set aside. Mix the 4 eggs and splenda with mixer for 5 minutes on medium speed. Add oil, apple sauce and vanilla; mix for 1 minute. Add the dry ingredients to wet, mix just until blended. Stir in the grated zucchini and walnuts. If mixture needs more liquid, add up to 1/4 cup water. Sometimes the zucchini is wet enough without adding the water. I used ice cream scoop to measure equal amounts in loaf pans and muffin tin, do not over fill. Let cool 10 minutes and remove from pan, continue to cool on wire rack until completely cooled. Wrap individually to freeze.Number of Servings: 20Recipe submitted by SparkPeople user KIMMIE_07.

The nutritional information for Splenda Zucchini Bread - Muffins is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 185.5

• Total Fat: 10.8 g
• Cholesterol: 42.5 mg
• Sodium: 300.3 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 1.7 g
• Protein: 4.5 g

The dietary needs meet for Splenda Zucchini Bread - Muffins is Sugar Free