Zucchini Cranberrry Bread

Total Time
40mins
Prep 10 mins
Cook 30 mins

ok for diabetics since it is made with splenda. Came from a core concepts course in diabetes. Original recipie is From: Graham Kerr's Simply Splenda Cookbook

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. Greas large loaf pan and dust with flour. Whisk together the egg, egg white, buttermilk and oil. In large bowl, combine the flour, whole-wheat flour, splenda granules, cinnamon, baking soda and salt. Gently mix the wet and dry ingredients together. Stir in the zucchini and cranberries inches Pour in to the prepared loaf pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Reviews

(1)
Most Helpful

This has a nice texture and is moist, but I think another 1/4 cup of Splenda would help. With just the zucchini, 1/4 cup might be enough, but by adding the tart cranberries it needed more sweetness to offset them. (just a personal preference) I will make this again, though. I also ended up baking it about 7 minutes longer. Made for Fall 2008 PAC.

Outta Here October 05, 2008

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