Reduced Sugar Zucchini Bread

This one is very, very good- moist and delish, and could not be easier. I prefer pecans, and usually do not add fruit. Also very good if you reduce the splenda, and add protein powder to make up the difference. This does tend to be a bit dry, though- so I will play with that a bit, yet.

Preheat oven to 350

2 eggs, beaten

1 1/3 cup Splenda brown sugar blend

2 teaspoons vanilla

3 cups grated fresh zucchini

2/3 cup melted unsalted butter

2 teaspoons baking soda

Pinch salt

3 cups whole wheat flour

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1 cup chopped pecans or walnuts (optional)

1 cup dried cranberries or raisins (optional)

 

Combine ingredients, and divide between 2 greased 9x5"loaf pans. Bake for 55 minutes, or until a toothpick comes out clean. Cool on a wire rack before slicing.