Sugar-Free Zucchini Bread

With a mixer blend applesuace, eggs, egg whites, and Splenda. Stir in zucchini. Add vanilla, cinnamon, baking soda, baking powder, and salt. Mix well. Finally, add the whole wheat flour one cup at a time, stirring after each cup.

Spray loaf pans. I use a Pampered Chef four-loaf stoneware pan. The loaves are small, but the middles get done without burning the outside of the bread!

Divide batter between the four pans.

Bake at 325 degrees F for one hour. I pulled mine out at 57 minutes.

Let sit in pan for 5 minutes. Then take loaves out, set one aside to eat right away, and wrap the other 3 loaves in tinfoil, lable and date, and place in the freezer. Yes, while the loaves are still warm.