Zucchini Bread - kidney

3  cups		all purpose white flour
3/4  cup		sugar or Splenda granular sweetener
1-1/2  teaspoons		pumpkin pie spice
1-1/2  teaspoons		baking soda
1  teaspoon		salt
4		eggs
2  cups		grated zucchini
3/4  cup		honey
1/3  cup		oil
1/3  cup		unsweetened applesauce
2  tablespoons		lemon juice
1  teaspoon		vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the Zucchini Bread - kidney ingredients. The serving size for any ingredient in Zucchini Bread - kidney may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 325° F.
Grease two 8 by 4 loaf pans.
In a large bowl, mix flour, sugar, pumpkin pie spice, baking soda and salt.
In medium bowl, beat eggs slightly. Stir in zucchini, honey, oil, applesauce, lemon juice and vanilla.
Stir liquid mixture into flour mixture just until flour is moistened. Spread evenly in loaf pans.
Bake 1 hour or until toothpick comes out clean.
Cool in pan on wire racks for 10 minutes, then remove from pans.
Cut each loaf into 12 slices.
If Splenda® is used instead of sugar, carbohydrate is decreased to 22 grams and 1-1/2 carbohydrate choices.
Zucchini bread freezes well. Wrap in plastic wrap, then place in a freezer bag.
If desired, use 2/3 cup applesauce and omit the oil, or use 2/3 cup oil and omit the applesauce.