- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
- 1/3 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F. Lightly spray an 8- x 4-inch loaf pan with vegetable cooking spray.
- Combine flour, baking powder, soda, salt and cinnamon; set aside.
- Beat eggs and SPLENDA(R) Granulated Sweetener on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.
- Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.