Zucchini Bread by Splenda

• all-purpose flour↗1 1⁄2 cups
• baking powder↗1 1⁄2 teaspoons
• baking soda↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• large eggs↗2
• Splenda granular↗1 1⁄4 cups
• canola oil↗1⁄3 cup
• unsweetened applesauce↗1⁄2 cup
• vanilla extract↗1 teaspoon
• shredded zucchini1 cup
• chopped walnuts1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°F Lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray.

2. 2

   Combine flour, baking powder, soda, salt and cinnamon; set aside.

3. 3

   Beat eggs and SPLENDA® Granulated on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.

4. 4

   Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.

5. 5

   Canadian Living Cooks.