Diabetic Zucchini Bread

This is diabetic version of a popular zucchini bread.

• Ready In: 1 hr 20 mins
• Serves: 14
• Yields: 2 loaves

Ingredients

• 3  eggs
• 2  cups Splenda sugar substitute
• 3⁄4 cup  oil
• 2  teaspoons vanilla
• 2  cups zucchini (grated)
• 1  cup crushed pineapple (drained)
• 3  cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  tablespoon cinnamon
• 1⁄2 cup  nuts (chopped)
• 1⁄2 cup raisins

Directions

1. Mix the first six ingredients together.
2. Sift the dry ingredients and combine with the zucchini mixture.
3. Grease and flour 2 loaf pans. Pour mixture into the pans.
4. Bake at 350 for 1 hour; cool 10 minutes. Remove from pans.