SPLENDA ORANGE ZUCCHINI BREAD
I recreated this recipe from my original Orange Zucchini Bread that is in my cookbook for a diabetic friend. The results were amazing. This is just regular splenda. IT IS NOT MADE FROM SPLENDA BLEND FOR BAKING. ALTHOUGH I AM SURE YOU COULD USED THE ONE THAT IS MADE FROM BAKING. By using REGULAR SPLENDA I had to add the addition...
Provided by Rose Mary Mogan
Categories Other Breads
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour 2 (4" X 8") loaf pans or use non stick cooking spray.Set aside.
- 2. Add raisins to a small bowl and add enough water to cover top of raisins, then heat bowl in microwave for 2 to 3 minutes. Let sit and plump for at least 10 minutes.
- 3. Add flour to a separate bowl, then add grated orange zest, and all the spices, baking powder, baking soda, & salt, stir to mix together and set aside.
- 4. In a separate large bowl beat eggs until thick and lemon colored. Gradually beat in splenda and powdered milk until well blended.
- 5. Add grated zucchini, then add oil slowly on low speed to prevent splatters. Then gradually add flour mixture alternately with orange juice and orange extract. Increase speed as all flour is added, & beat till well mixed.
- 6. Drain water from raisins.STOP BEATER.Add raisins and nuts and mix with large spoon till completely mixed. Pour mixture into prepared pans. SPRAY TOP OF BATTER LIGHTLY WITH NON STICK COOKING SPRAY TO ALLOW TOPS TO BROWN DURING COOKING.
- 7. Bake for 50 to 55 minutes or until tooth picks inserted in center comes out clean. Let cool for 10 minutes and remove from pan. Then allow to cool on wire racks. Makes 2 loaves or 5 aluminum pans 5 1/2 X 3 1/4X 2 1/2 size)
- 8. NOTE: If making MINI LOAVES using size 5 1/2 X 3 1/4 X 2 inch size pans, bake for about 38 minutes, LOAF PANS: BAKE 50 TO 55 MINUTES size 8 X 4X 2 1/2 One recipe makes about 5-6 mini loaves.
- 9. I forgot to mention when you are using splenda granular, to achieve a better rise when baking, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of splenda granular.
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Caylin Rothmann
[email protected]Meh.
ddgbling Queen
[email protected]This bread is a waste of time and ingredients. I wouldn't recommend it to anyone.
Monster Boy
[email protected]I followed the recipe exactly and the bread turned out dry and crumbly.
Nana Yaa Frimpomaa Kotopre
[email protected]The bread didn't rise very well. I'm not sure what I did wrong.
Lucky bdtk
[email protected]This bread is a bit too sweet for my taste.
Gzhz Svshs
[email protected]I made this bread for a friend who is gluten-free and she loved it. She said it was the best gluten-free zucchini bread she's ever had.
Ali Dahir
[email protected]This bread is a great way to get kids to eat their vegetables. They love the sweet flavor of the zucchini.
Muhammad Sanawar
[email protected]I love the orange zest in this bread. It gives it a really nice flavor.
Shema Shemae
[email protected]This bread is so easy to make and it's always a crowd-pleaser.
James Logan
[email protected]I've made this bread several times and it always turns out great. It's a family favorite.
Gulraiz Rahim
[email protected]I followed the recipe exactly and the bread turned out perfect.
W M B Poetry
[email protected]This is the best zucchini bread recipe I've ever tried. It's so moist and flavorful, and the Splenda makes it a healthier option.
Whitneyleal
[email protected]I made this bread for a potluck and it was a hit! Everyone loved it.
Mara Shlia
[email protected]This zucchini bread is a great way to use up extra zucchini from the garden. It's moist and flavorful, and the orange zest gives it a nice citrusy flavor.