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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Oppong kyekyeku samuel
[email protected]5 stars!
Meer Muhammad
[email protected]This is my new favorite zucchini bread recipe.
Linda Patrick
[email protected]I'll be making this bread again soon!
Draco Arcane
[email protected]I would definitely recommend this recipe to others.
Shuvo Bhuiyan
[email protected]Overall, I thought this was a good recipe. The bread was moist and flavorful, and the orange and zucchini flavors were well-balanced.
liljaizzl jones
[email protected]I thought the bread was too sweet for my taste.
Shub Lubana
[email protected]The bread was a bit dry, but the flavor was good.
MOYNUL __ ISLAM
[email protected]This recipe was easy to follow and the bread turned out great. I loved the combination of orange and zucchini.
ADEBAYO ALABA
[email protected]I was skeptical about using Splenda in a zucchini bread recipe, but I was pleasantly surprised. The bread was sweet and moist, and the Splenda didn't overpower the other flavors.
Magar Sapana
[email protected]This bread was moist and flavorful. The orange and zucchini flavors were well-balanced. I would definitely make this again.
New Phone
[email protected]I've tried many zucchini bread recipes before, but this one is by far the best. The Splenda gives it a subtle sweetness that perfectly complements the orange flavor. I'll definitely be making this again!
Deeta Pardsi
[email protected]This zucchini bread was a delightful surprise! The orange and Splenda added a unique and refreshing twist to the classic recipe. My family and friends raved about it.