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.
1Preheat oven to 350 degrees F. Grease and flour 2 (4" X 8") loaf pans or use non stick cooking spray.Set aside.
2Add 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.
3Add 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.
4In a separate large bowl beat eggs until thick and lemon colored. Gradually beat in splenda and powdered milk until well blended.
5Add 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.
6Drain 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.
7Bake 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)
8NOTE: 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.
9I 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.