LOW-FAT SUGAR-FREE ZUCCHINI BREAD/MUFFINS

Low-Fat Sugar-Free Zucchini Bread/Muffins image

Provided by Karen Anne Newton RN

Time 25m

Yield 24 cupcakes

Number Of Ingredients 12

2 cups Equal sugar substitute or 2 cups Splenda granular
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon cinnamon
1/2 cup chopped walnuts
3 eggs
2 cups finely grated zucchini
1/4 cup oil
3/4 cup applesauce
1 tablespoon pure vanilla extract

Steps:

Mix dry ingredients in large bowl.
Then mix other ingredients in smaller bowl.
Gently mix other ingredients into dry ingredients, just until moist. (Mix gently, and only until mixed; otherwise the muffins will be tough and dry).
Spoon into cupcake liners in pan.
Bake about 15-18 minutes at 400°F degrees.
(Or pour into 3 loaf pans or 2 if you want larger loaves and bake at 350°F for about 60 minutes).

Nutrition Facts : Calories 163.1, Fat 4.7, SaturatedFat 0.7, Cholesterol 23.2, Sodium 92.8, Carbohydrate 27, Fiber 1, Sugar 11.8, Protein 3.2

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