First Zucchini bread of the season!

So, we have successfully made our first batch of zucchini bread and mini muffins (mainly for Elsie) and have the recipe below. We started out grating about 3 medium sized zucchini and had a lot to work with, so we doubled the recipe.

Our darling daughter helping make the zucchini bread!

Here's the recipe. Originally, it was from the internet, but with all the tweaking that has been done, I take credit for it at this point! :) Enjoy.

Low Fat Zucchini Bread

3 eggs (whites only)

1 cup Splenda (sugar can also be used if you don't have Splenda available)

1/2 cup Splenda brown sugar (or 1 cup regular brown sugar)

2 cups grated zucchini (2 medium sized or 1 big usually)

1 Tbsp. vanilla

1/2 cup olive oil

1/2 cup applesauce

1/2 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

3 cups wheat flour (white flour could also be used)

2 tsp. cinnamon

3/4 cups nuts (optional)

Mix egg whites and sugars - beat really well. Then, add all other ingredients one at a time. Usually makes 2 bread pans, sprayed with cooking spray. Bake at 350º for 50-55min. If using by the recipe written, the bread won't rise much, but maintains a perfect shape.