Zucchini Bread

So I decided that I was going to make some zucchini bread but I wanted to make it healthier. I used 2/3 Splenda instead of sugar, only used one egg and egg whites for the other two, half the oil substituted with applesauce, and whole wheat flour. It came out pretty tasty too!

Remember the Zucchini in one of my previous nude shoots? It's now served two purposes =)

2 1/2 C. whole wheat flour

¼ tsp. baking powder

2 tsp. baking soda

½ tsp. salt

4 tsp. ground cinnamon

1 egg

1/2 C. egg whites

1 C. unsweetened applesauce

1 C. sugar

24 Packs of Splenda

2 tsp. vanilla extract

2 C. grated zucchini

1. Preheat oven to 325 degrees. In a medium bowl, sift together first 5 ingredients (flour through cinnamon). Set aside.

2. In a large bowl, combine eggs, oil, applesauce, sugar and vanilla. Beat well with an electric mixer. Stir in zucchini. Add flour mixture in batches and stir until just combined (do not over mix).

3. Spray 2 regular size loaf pans or 4 mini loaf pans with nonstick spray (bottom and sides). Bake in the center of the oven for approximately 50 minutes for 4 mini loafs or 35-45 minutes for 2 regular loaves or until a toothpick comes out clean. Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan. Cool on wire rack or seal in plastic wrap to lock in moisture.