Zucchini Cranberrry Bread

READY IN: 40mins
Recipe by colbert4

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

Top Review by Outta Here

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.

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.

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