More Zucchini Bread

• 2 14 cups all-purpose flour
• 1 cup whole wheat flour
• 1 12 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups Splenda sugar substitute
• 1 cup nonfat yogurt
• 4 egg whites
• 13 cup water
• 2 cups zucchini, grated
• 1 teaspoon lemon juice

1. Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
2. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
3. Mix wet ingredients into dry, add nuts and fold inches Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.
4. Alternately, bake in 5 mini loaf pans for about 45 minutes.

flour, whole wheat flour, salt, ground nutmeg, baking soda, ground cinnamon, splenda sugar substitute, nonfat yogurt, egg whites, water, zucchini, lemon juice

Taken from www.food.com/recipe/more-zucchini-bread-367318 (may not work)