Zucchini Bread (Whole Wheat, Sugar Free & Low Fat)

1. 1

   Shred zucchini and squeeze in paper towels to remove excess liquid.

2. 2

   In a large bowl mix the zucchini, eggs, applesauce and vanilla (stir by hand).

3. 3

   In another large bowl mix together the flours, baking powder, baking soda, cinnamon and salt and then sift together at least twice if not three times.

4. 4

   Add the walnuts at this point.

5. 5

   Stir the dry ingredients into the wet ingredients while adding the splenda in this step.

6. 6

   Incorporate only until the mixture is wet.

7. 7

   Spray large loaf pan with Pam for Baking and spread mixture into pan.

8. 8

   Bake at 350F for 55-75 minutes; checking periodically by sticking a knife into the center.

9. 9

   When knife comes out clean, remove from oven.

10. 10

    Let sit in pan for about 15 minutes and then remove from pan and allow to cool on a wire rack.

11. 11

    Store in a large zip lock bag and keep in fridge for freshness.

* Per serving · 4 servings · Values may vary.