This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version.
Original recipe makes 2 loaves
Ingredients
2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
3 whole eggs
1 cup Truvia® Baking Blend
1 cup vegetable oil
2 cups coarsely grated zucchini, loosely packed
1/2 cup pecans, chopped
-
PREP
20 mins
-
COOK
1 hr
-
READY IN
1 hr 30 mins
Directions
- Preheat oven to 350 degrees F.
- Spray two 8 x 4 bread pans with non-stick cooking spray.
- In a large bowl, beat eggs until frothy. Gradually add Truvia® Baking Blend, oil, and vanilla. Beat until thick and yellow colored. Stir in zucchini.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Stir dry mixture into the wet mixture. Add chopped pecans (optional).
- Pour batter into pans and level.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes and remove to a wire rack to complete cooling.
Nutrition
Calories: 145 kcal
Carbohydrates: 8.8 g
Cholesterol: 23 mg
Fat: 11.5 g
Fiber: 0.7 g
Protein: 2.1 g
Sodium: 163 mg