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
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.