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.