Wednesday, February 9, 2011

Low-Point Mini Zucchini Bread

I bought some mini loaf pans that were just too adorable to pass up; hence, you having to read recipes using my mini adorable loaf pans. This recipe for mini zucchini bread turned out wonderful and is just the right size to be enjoyed with a nice cup of coffee or even to be given away as cute little baked gifts.

Low-Point Mini Zucchini Bread
- 1 1/2 cups flour
- 1/4 cup Splenda granulated sugar substitute
- 1/2 cup brown sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1 1/2 tsp. vanilla
- 2 eggs
- 1 cup grated zucchini
- 1/2 cup unsweetened applesauce
- Pam cooking spray
Mix all dry ingredients together. In a separate bowl mix eggs, vanilla, zucchini, and applesauce. Add dry ingredients to the wet mixture and mix well. Spray three mini loaf pans with Pam cooking spray. Spoon mixture into the three loaf pans, filling until about 1/2 full. Bake at 350 degrees for 30 minutes (or until toothpick inserted in the middle comes out clean). If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 18 thin slices (6 slices per loaf pan)
Serving size = 1 slice
Points per serving =1.5
Points per serving with 1 tsp. of Betty Crocker Whipped Cream Cheese icing on each slice = 2

"If at first you don't succeed, then skydiving definitely isn't for you." ;)  - Anonymous 

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