Zucchini Bread with Truvia® Baking Blend recipe

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Ingredients

2 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
3 whole eggs
1 cup Truvia® Baking Blend
1 cup vegetable oil
2 cups coarsely grated zucchini, loosely packed
½ cup pecans, chopped

Nutrition Info

168.6 calories
carbohydrate: 18.2 g
cholesterol: 20.5 mg
fat: 11.5 g
fiber: 0.7 g
protein: 2.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 163.4 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F.

  2. Spray two 8 x 4 bread pans with non-stick cooking spray.

  3. In a large bowl, beat eggs until frothy. Gradually add Truvia® Baking Blend, oil, and vanilla. Beat until thick and yellow colored. Stir in zucchini.

  4. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.

  5. Stir dry mixture into the wet mixture. Add chopped pecans (optional).

  6. Pour batter into pans and level.

  7. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

  8. Cool for 10 minutes and remove to a wire rack to complete cooling.

Recipe Yield

2 loaves

Recipe Note

This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version.

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