splenda orange zucchini bread

Name: SPLENDA ORANGE ZUCCHINI BREAD
Prep time: 25 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: 4 large eggs, room temperature; 1 1/4 cup(s) splenda granular; 3/4 cup(s) non fat dry milk; 3/4 cup(s) vegetable oil; 2/3 cup(s) orange juice; 2 cup(s) shredded zucchini; 3 1/4 cup(s) all purpose flour; 1 1/2 teaspoon(s) orange extract; 1 1/2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 2 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground cloves; 2 teaspoon(s) grated orange zest; 1 cup(s) raisins; 1 cup(s) chopped nuts

(1 RATING)

132 Pinches 4 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 24, 2012

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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Splenda Orange Zucchini Bread- I made many of these for my neighbor to give away as gifts, but you can also use regular Loaf pans. I have included the baking times for both the regular & mini Loaves.

prep time 25 Min

cook time 45 Min

method Bake

yield 10 to 12

Ingredients

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

How To Make splenda orange zucchini bread

Step 1

Preheat oven to 350 degrees F. Grease and flour 2 (4" X 8") loaf pans or use non stick cooking spray.Set aside.

Step 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.
Step 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.
Step 4

In a separate large bowl beat eggs until thick and lemon colored. Gradually beat in splenda and powdered milk until well blended.
Step 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.
Step 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.
Step 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)
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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