Lemon Zucchini Bread Low Sugar

• INGREDIENTS:1-1/2 cups shredded zucchini

• 1/2 cup splenda (original calls for 3/4 c sugar) 

• 1/2 cup vegetable oil (or unsweetened applesauce)

• 1-1/2 cups flour (try whole wheat)

• 1 egg

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1 tsp ground cinnamon

• 2 tsp lemon zest

DIRECTIONS

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.

• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.

• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.