Linda's Snickerdoodle Zucchini Bread

1  cup		unsweetned applesauce
3		eggs
1  teaspoon		vanilla extract
3  cups		all purpose flour
1/2  teaspoon		allspice
1  teaspoon		baking soda
1/2  teaspoon		baking powder
1  teaspoon		salt
2  cups		zucchini grated (about 1 large)
2  tablespoons		topping
1/2  cup		Splenda
3  teaspoons		cinnamon

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

Instructions

Preheat oven to 350 degrees. Grease and flour two standard sized loaf pans and set aside.
In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
In a separate bowl, combine flour, 2 teaspoons cinnamon, all spice, baking soda, baking powder, and salt and whisk to combine.
Pour the flour mixture into the egg mixture and beat again until fully mixed. Batter will be thick. Add zucchini and beat once more until incorporated.
In a small bowl, combine topping ingredients. 1/2 cup Splenda, 1 teaspoon cinnamon. Pour half the batter into prepared pans and sprinkle with ½ cinnamon sugar mixture.
Cover with remaining batter and sprinkle with remaining cinnamon and sugar.
Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean. Allow to cool before slicing.