1 1/2 c. flour
1 12 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
2 large eggs
1 1/4 cup Splenda
1/3 c. canola oil
1/2 c. unsweetened applesauce
1/4 c. drained crushed pineapple
1 t. vanilla
1 cup shredded zucchini
1/2 c. walnuts
Preheat oven to 350. Lightly spray a 8 x 4 inch loaf pan with your choice of cooking spray.
Combine dry ingredients and set aside.
Beat eggs and Splenda. Beat at medium speed with an electric mixer for 5 minutes. Add oil, applesauce, pineapple and vanilla, beat at medium speed for a minute or two to mix well. Add flour mixture, beat at low speed just until blended. Stir in zucchini and walnuts.
Spoon batter into prepared pan. I put a walnut half on the bread and muffins just for fun.
Bake 40 minutes or until tested done. Cool about 10 minutes before taking of pan and cool on wire rack.
I doubled the recipe and made muffins too..baking time was 5 minutes longer for the muffins.
I've also been busy stitching some special orders. Plus doing needed housework..with 7 in the house, there is always something that needs to be done! as well as taking care of 3 cats and 2 dogs.
As you may know, I collect vintage cooky cutters...but am getting too many so I have a few in my Etsy shop for sale....
There are more photos..these are from the 60s, I believe. My shop is Inspiration Memories
I never could figure out why some of the cutters were shaped like spades, diamonds, hearts and clubs, Mom told me it was because card parties were very popular back in the day. My grandmother played bridge and hosted games, serving dainty frosted sugar cookies.