yield: 2 LOAVES prep time: 20 MIN cook time: 45 MIN
3¼ cups all-purpose flour
1½ teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2½ cups Splenda sugar substitute
1 cup unsweetened applesauce
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 350ºF.
Combine the flour, salt, nutmeg, baking soda, cinnamon and Splenda in a large bowl.
In a separate bowl, combine the applesauce, eggs, water, zucchini and lemon juice.
Mix the wet ingredients into the dry then fold in the nuts (optional).
Pour the batter into 2 standard loaf pans (or five mini-loaf pans) that have been greased with cooking spray.
Bake the standard-sized loaves for 45 minutes, or until a toothpick comes out clean (alternately, bake the mini-loaves for 25 minutes, or until a toothpick comes out clean).