to rebound from my muffin fail, i decided to try a healthier version of zucchini bread. i figure it's the same basic idea as pumpkin muffins - spicy, sweet, squashy (wait - is pumpkin a squash?). anyway, this recipe was delicious. bake at will.
whole wheat zucchini bread
3 medium zucchinis, shredded
1 c. splenda
1/4 c. brown sugar splenda mix
2/3 c. canola oil
1 tbsp vanilla
4 eggs
3 c. whole wheat flour
2 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
1 tsp baking powder
1. preheat oven to 350. grease bottom of 1 9x5-inch loaf pan with cooking spray.
2. in large bowl, stir zucchini, splena, oil, vanilla and eggs until well mixed. stir in remaining ingredients and mix well.
3. place loaf on bottom rack. bake loaf 70-80 minutes, until toothpick inserted into loaf comes out clean.
