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: For nutritional information on all the ingredients in Zucchini Bread - kidney just click on each ingredient name. Then adjust the serving size for any Zucchini Bread - kidney ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.