Low-Fat Sugar-Free Zucchini Bread/Muffins

READY IN: 25mins
Recipe by Karen Anne Newton RN

Low fat and sugar free.

Top Review by Charlotte J

This made 4 mini loafs in the Pampered Chefs stoneware pan and was finished baking in 40 minutes. The loaves comes out a very dense and delicious. I can't taste very well due to a cold. But I like this recipe because of the Splenda and zucchini which are both good for my DD with Type 1 diabetes. Made for *Healthy Choices ABC Tag 2009* game

Ingredients Nutrition

Directions

  1. Mix dry ingredients in large bowl.
  2. Then mix other ingredients in smaller bowl.
  3. Gently mix other ingredients into dry ingredients, just until moist. (Mix gently, and only until mixed; otherwise the muffins will be tough and dry).
  4. Spoon into cupcake liners in pan.
  5. Bake about 15-18 minutes at 400°F degrees.
  6. (Or pour into 3 loaf pans or 2 if you want larger loaves and bake at 350°F for about 60 minutes).

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