This is a Paula Dean recipe that I played around with and attempted to lighten. The next time I make it, I may try to replace the oil altogether with applesauce. In any case, it was delicious! And, per my calculations, 4 points per serving if you go with 12 servings per loaf or it's 3 pts per serving if you go 16 servings per loaf.
Yield: 2 loaves
12 servings - 4 pts
16 servings - 3 pts
3-1/4 cups all purpose flour
1-1/2 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp ground cinnamon
1-3/4 cup sugar
1-1/4 cup Splenda
1/2 cup applesauce, unsweetened
1/2 cup vegetable oil
2 whole eggs plus 3 egg whites, beaten
1/3 cup water
1 tsp lemon juice
2 cups zucchini, shredded
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, Splenda and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
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