Nutty Zucchini Bread

Nutty Zucchini Bread

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Enjoy a slice with coffee, tea, hot cocoa or milk. My Grandkids like it after school with hot cocoa. This comes from Splenda.


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15 Min
40 Min


  • 1 1/2 c
    all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/2 tsp
    ground cinnamon
  • 2 large
  • 1 1/4 c
    splenda granulated
  • 1/6 c
    canola oil
  • 1/2 c
    unsweetened applesauce
  • 1 tsp
    vanilla extract
  • 1 c
    shredded zucchini
  • 1/2 c
    chopped walnuts or cashews or nuts of your choice (i used walnuts and cashews)

How to Make Nutty Zucchini Bread


  1. Preheat oven to 350 degrees F. Lightly spray an 8- x 4-inch loaf pan with vegetable cooking spray. Combine flour,baking powder,soda,salt and cinnamon. Set aside. Beat eggs and SPLENDA on medium speed with an electric mixer for 5 minutes.
  2. Add oil, applesauce and vanilla. Beat at medium speed 1 minute or until blended. Add flour mixture. Beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.
  3. Stir in zucchini and walnuts. Spoon batter into prepared pan.Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool on a wire rack.

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