Zucchini Bread

Hey everyone! I think Autumn is here! Breezy, chilly day in the valley. Went up the mountain yesterday for the Fall Festival.....love going up the mountain! Bought more apples and tons of veggies......including alot of zucchini. So, naturally, here's a recipe for zucchini bread. Made it yesterday and I just love the smell of shredded zucchini!

ZUCCHINI BREAD

Makes 2 Loaves

Points Value at the end of the recipe

3 cups all-purpose flour

1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup chopped walnuts
3/4 cup unsweetened applesauce
3/4 cup fat-free egg substitute
2 cups Splenda granulated
2 tsp vanilla extract
3 cups unpeeled shredded zucchini

Combine first 6 ingredients in a large mixing bowl. Make a well in the center of this mixture.

In a medium mixing bowl, combine applesauce, egg substitute, Splenda and vanilla; mix well. Stir in shredded zucchini. Add this mixture to the dry ingredients, stirring until just moistened.

Spoon mixture into two loaf pans sprayed with non-stick spray.

Bake at 350 degrees for 1 hour. Cool loaves 10 minutes in pans. Remove to wire racks and cool completely.

NOTE: If you cut a total of 18 or 20 slices of this recipe (both loaves), it will be 3 PointsPlus™ a slice. If you cut them into 16 slices, it will be 4 PointsPlus™ a slice.

For non-WWers.......substitute the 2 cups Splenda for 2 cups sugar; substitute the 3/4 cup egg substitute for 3 eggs. But yours will be alot more calories than my way!!!

Enjoy!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!
Jan