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Ingredients

• 3 cups all-purpose white flour
• 3/4 cups sugar or Splenda^® granular sweetener
• 1-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 eggs
• 2 cups grated zucchini
• 3/4 cup honey
• 1/3 cup oil
• 1/3 cup unsweetened applesauce
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 325° F.
2. Grease two 8-1/2″ x  4-1/2″ loaf pans.
3. In a large bowl, mix flour, sugar, pumpkin pie spice, baking soda and salt.
4. In medium bowl, beat eggs slightly. Stir in zucchini, honey, oil, applesauce, lemon juice and vanilla.
5. Stir liquid mixture into flour mixture just until flour is moistened. Spread evenly in loaf pans.
6. Bake 1 hour or until toothpick comes out clean.
7. Cool in pan on wire racks for 10 minutes, then remove from pans.
8. Cut each loaf into 12 slices.

Helpful hints

• Boost protein content to 4 grams by adding 7 tablespoons of your favorite protein powder to dry ingredients.
• If Splenda^® is used instead of sugar, carbohydrate is decreased to 22 grams and 1-1/2 carbohydrate choices.
• Zucchini bread freezes well. Wrap in plastic wrap, then place in a freezer bag.
• If desired, use 2/3 cup applesauce and omit the oil, or use 2/3 cup oil and omit the applesauce.