Zucchini Bread

1 1/4 Cups Shredded Zucchini, packed
3/4 Cup Splenda Granular
1/2 Cup Brown Sugar
1/3 Cup Unsweetened Applesauce
1 Egg
1 teaspoon Vanilla
1 Cup Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 1/2 Tablespoons Cocoa Powder (optional for chocolate zucchini bread)

Preheat oven to 350 degrees. Place the shredded zucchini into a piece of cheesecloth and squeeze out any liquid (this is very important). Set aside. In a small mixing bowl, combine the Splenda, brown sugar, applesauce, egg and vanilla. In a medium-mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Pour the web ingredients into the dry ingredients and stir to combine. Fold in the zucchini. Spray a 1-quart loaf pan (I used glass) with butter flavored cooking spray. Pour the mixture into the loaf pan and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.

Serves: 8 - Per Serving: 118 Calories; 1g Fat (6.1% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 363mg Sodium. WWP: 2 (www.AimeesAdventures.com)