Zucchini Bread With Truvia&Reg; Baking Blend
Les trois couronnes, rosé blend, côtes du rhône, france.
Recipe Summary Zucchini Bread With Truvia&Reg; Baking Blend
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.
Ingredients | Aplanta Red Blend2 cups all-purpose flour¼ teaspoon baking powder1 teaspoon ground cinnamon1 teaspoon vanilla extract1 teaspoon salt1 teaspoon baking soda3 whole eggs1 cup Truvia® Baking Blend1 cup vegetable oil2 cups coarsely grated zucchini, loosely packed½ cup pecans, choppedDirectionsPreheat oven to 350 degrees F.Spray two 8 x 4 bread pans with non-stick cooking spray.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.In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.Stir dry mixture into the wet mixture. Add chopped pecans (optional).Pour batter into pans and level.Bake for 1 hour or until a toothpick inserted in the center comes out clean.Cool for 10 minutes and remove to a wire rack to complete cooling.Info | Aplanta Red Blendprep: 20 mins cook: 1 hr additional: 10 mins total: 1 hr 30 mins Servings: 24 Yield: 2 loaves
TAG : Zucchini Bread With Truvia&Reg; Baking BlendTrusted Brands: Recipes and Tips, Truvia®,
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