Zucchini Bread

I love zucchini bread! This is one thing I will happily make any time of year, even when it’s miserably hot out side. In the summer I enjoy going out to my garden to pick a few fresh zucchini to make this delicious snack. If I find I’m craving it in the winter, I simply grab a bag of frozen, shredded zucchini I put together at the end of the summer. I hope you enjoy this as much as I do!


  • 1-1/2 cups shredded zucchini
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup Splenda Sugar Blend
  • 1/4 cup low-fat milk
  • 1 large egg
  • 2 tablespoons trans-free spread, melted
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Coat an 8 x 4-inch non-stick loaf pan with non-stick cooking spray.
  • Use paper towels to blot excess water from zucchini. Set aside.
  • In a large bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
  • In another large bowl, whisk Splenda Sugar Blend, milk, egg, trans-free spread, and vanilla. Stir in zucchini. Add dry ingredients and mix just until moistened. (Batter will be lumpy.) Scrape into prepared pan.
  • Bake 35 to 45 minutes, or until a tester inserted in center comes out clean. Cool in pan 10 minutes. Remove to a wire rack; cool completely.
  • Enjoy!

Nutritional Info

Calories: 130
Fat: 2.5 g
Saturated Fat: .5 g
Fiber: 1 g
Sodium: 190 mg
Cholesterol: 20 mg
Protein: 3 g
Carbohydrates: 22 g
Sugars: 7

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