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.) Fold in nuts if using. 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.
Makes 10 Muffins. Bake for about 10 minutes less than loaf pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (77g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 133 (50%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 24.6mg||8 %|
|Sodium 75.4mg||3 %|
|Potassium 141.2mg||4 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 29.7g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 267
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