Zucchini Bread by Splenda

A tasty bread made with splenda and a touch of oil and unsweetened applesauce for a moist cake.

• Ready In: 1 hr
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 2  large eggs
• 1 1⁄4 cups Splenda granular
• 1⁄3 cup canola oil
• 1⁄2 cup unsweetened applesauce
• 1  teaspoon vanilla extract
• 1  cup  shredded zucchini
• 1⁄2 cup  chopped walnuts

Directions

1. Preheat oven to 350°F Lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray.
2. Combine flour, baking powder, soda, salt and cinnamon; set aside.
3. Beat eggs and SPLENDA® Granulated on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.
4. Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.
5. Canadian Living Cooks.