Michaela’S Zesty Zucchini Bread

• 1-1/2 cup All-purpose Flour
• 1-1/2 cup Whole Wheat Flour
• 3/4 cups Splenda For Baking
• 4-1/2 teaspoons Double-acting Baking Powder
• 1 teaspoon Salt
• 2 teaspoons Cinnamon
• 2 cups Grated Zucchini
• 4 whole Eggs
• 2/3 cups Plain Yogurt
• 1 Tablespoon Vanilla
• 2 teaspoons Lemon Zest
• 4 Tablespoons Brown Sugar

1. Preheat oven to 325 degrees. Spray two nonstick loaf pans with cooking spray. If you are using light-colored metal pans, you may want to increase the temperature to 350F.
2. Grate enough zucchini to yield two cups. I used one very large zucchini. Spread the zucchini out on a few sheets of paper towel just to soak up some of the excess water. Do not try to get all the liquid out.
3. Combine zucchini with eggs, yogurt, vanilla and lemon zest. In a separate bowl combine flours, Splenda, baking powder, salt and cinnamon. Combine wet and dry ingredients just until the dry ingredients are moistened.
4. Divide batter and spread into two pans. Sprinkle each with about 2 tablespoons of brown sugar if desired. Bake for 40 minutes or until a knife or tester comes out clean.
5. Cool for 10 minutes in the pans. Remove from pans and allow to cool on racks, if you can wait that long! This is good hot, cold or in-between.

allpurpose, whole wheat flour, splenda, doubleacting baking powder, salt, cinnamon, zucchini, eggs, yogurt, vanilla, lemon zest, brown sugar

Taken from tastykitchen.com/recipes/breads/michaelae28099s-zesty-zucchini-bread/ (may not work)