Whole Wheat Zucchini Bread

• 1 12 cups whole wheat flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 1 12 teaspoons cinnamon
• 14 cup egg substitute (to equal 1 egg)
• 12 cup Splenda granular
• 13 cup oil replacement (prune puree)
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 12 cups zucchini, grated
• 12 cup raisins
• 12 cup walnuts, chopped
• 14 cup nonfat milk (optional)

1. Preheat oven to 350 degrees F.
2. In a large bowl, sift together the flour, baking powder, salt, and cinnamon.
3. Add the egg replacer, sweetener, fat replacer, vinegar, and vanilla, and mix.
4. Stir in the zucchini, raisins, and nuts and mix together gently until just mixed.
5. Add a little milk if the dough seems too dry.
6. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes.
7. Test with a knife to see if done.
8. Cool for 10 minutes before slicing and serving.

whole wheat flour, baking powder, salt, cinnamon, egg substitute, splenda, oil replacement, vinegar, vanilla, zucchini, raisins, walnuts, nonfat milk

Taken from www.food.com/recipe/whole-wheat-zucchini-bread-149375 (may not work)