
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup canola oil
2 large farm fresh eggs, lightly beaten
1/3 cup sugar
3 tablespoons Truvia natural sweetener®
1 cup zucchini, grated
Preheat the oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray.
In a large bowl, whisk the flour, cinnamon, salt, baking soda, and baking powder. In a medium bowl, whisk together the oil with the eggs, sugar, and truvia. Stir in the shredded zucchini. Add the zucchini batter to the dry ingredients and stir until combined.
Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 5-10 minutes, then turn it out onto a wire rack to cool completely.
SERVES 8-10









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