Rose Mary Mogan Recipe


By Rose Mary Mogan cookinginillinois

Recipe Rating:
10 to 12
Prep Time:
Cook Time:
Cooking Method:

Rose Mary's Story

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.


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
2 1/2 tsp
ground cinnamon
1/2 tsp
ground cloves
2 tsp
grated orange zest
1 c
1 c
chopped nuts

Directions Step-By-Step

Preheat oven to 350 degrees F. Grease and flour 2 (4" X 8") loaf pans or use non stick cooking spray.Set aside.
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.
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.
In a separate large bowl beat eggs until thick and lemon colored. Gradually beat in splenda and powdered milk until well blended.
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.
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.
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)
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.
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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #moist, #flavorful, #tasty

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Rose Mary Mogan cookinginillinois
Jan 25, 2012
I will be sure to look at it, it may be similiar to mine. Thanks for letting me know. I will post mine soon, also.
Straw's Kitchen CinCooks
Jan 24, 2012
I have a pumpkin pie posted with cream cheese in it
Rose Mary Mogan cookinginillinois
Jan 24, 2012
So would I, but I do love pumpkin nut Bread, but not plain pumpkin pie. My husband does not like Pumpkin pie the plain one either. How ever he does like my Pumpkin Pie with a twist. It is made with Cream Cheese, and taste like cheesecake somewhat. He really loves that one. I haven't posted the recipe yet, but I will soon.
Straw's Kitchen CinCooks
Jan 24, 2012
I'd much rather have the zucchini, lemon or banana than the pumpkin (just my taste).
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.