Zucchini Cranberrry Bread

Chef #809397's Note:

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

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 20

Yield: 1.0 loaf

• 1 whole egg
• 1 egg white
• 1 cup low-fat buttermilk
• ¼ cup light olive oil
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• ¼ cup Splenda granular
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups grated zucchini
• ½ cup cranberries

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

[Mikekey]

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.