SPLENDA ORANGE ZUCCHINI BREAD

Recipe Rating:
 1 Rating
Serves: 10 to 12
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

4 large eggs, room temperature
1 1/4 c splenda granular
3/4 c non fat dry milk
3/4 c vegetable oil
2/3 c orange juice
2 c shredded zucchini
3 1/4 c all purpose flour
1 1/2 tsp orange extract
1 1/2 tsp baking powder
2 1/4 tsp baking soda
1 tsp salt
2 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp grated orange zest
1 c raisins
1 c chopped nuts

The Cook

Rose Mary Mogan Recipe
x3
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
Rose Mary's notes for this recipe:
I recreated this recipe from my original Orange Zucchini Bread that is in my cookbook for a diabetic friend. The results were amazing. This is just regular splenda. IT IS NOT MADE FROM SPLENDA BLEND FOR BAKING. ALTHOUGH I AM SURE YOU COULD USED THE ONE THAT IS MADE FROM BAKING. By using REGULAR SPLENDA I had to add the addition of NON FAT DRY MILK, AND BAKING SODA, to get the same volumn that you would get if you were using sugar. It is a great recipe, and it is one of my favorite splenda recipes to go to.
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Directions

1
Preheat oven to 350 degrees F. Grease and flour 2 (4" X 8") loaf pans or use non stick cooking spray.Set aside.
2
Add raisins to a small bowl and add enough water to cover top of raisins, then heat bowl in microwave for 2 to 3 minutes. Let sit and plump for at least 10 minutes.
3
Add flour to a separate bowl, then add grated orange zest, and all the spices, baking powder, baking soda, & salt, stir to mix together and set aside.
4
In a separate large bowl beat eggs until thick and lemon colored. Gradually beat in splenda and powdered milk until well blended.
5
Add grated zucchini, then add oil slowly on low speed to prevent splatters. Then gradually add flour mixture alternately with orange juice and orange extract. Increase speed as all flour is added, & beat till well mixed.
6
Drain water from raisins.STOP BEATER.Add raisins and nuts and mix with large spoon till completely mixed. Pour mixture into prepared pans. SPRAY TOP OF BATTER LIGHTLY WITH NON STICK COOKING SPRAY TO ALLOW TOPS TO BROWN DURING COOKING.
7
Bake for 50 to 55 minutes or until tooth picks inserted in center comes out clean. Let cool for 10 minutes and remove from pan. Then allow to cool on wire racks. Makes 2 loaves or 5 aluminum pans 5 1/2 X 3 1/4X 2 1/2 size)
8
NOTE: If making MINI LOAVES using size
5 1/2 X 3 1/4 X 2 inch size pans, bake for about 38 minutes,
LOAF PANS: BAKE 50 TO 55 MINUTES size 8 X 4X 2 1/2
One recipe makes about 5-6 mini loaves.
9
I forgot to mention when you are using splenda granular, to achieve a better rise when baking, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of splenda granular.
Comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 24, 2012
love zucchini breads...your sounds good.
user Rose Mary Mogan cookinginillinois - Jan 24, 2012
It is very good, you can substitute canned pumpkin also, if you don't have zucchini. The mini loaves that you see were for an order.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 24, 2012
I'd much rather have the zucchini, lemon or banana than the pumpkin (just my taste).

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