Zucchini Bread

1/2 cup canola oil

1/4 cup sugar-free imitation honey

2 eggs

1/3 cup plain yogurt

1 cup ground pumpkin seeds

1 cup vanilla whey protein powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 cup Splenda granular

1 cup chopped walnuts

1 1/2 cups shredded zucchini (about one 6-inch zucchini)

Preheat the oven to 350.

In a good-sized mixing bowl, combine the oil, imitation honey, eggs, and yogurt. Whisk these together. Now, in a second bowl, measure the dry ingredients: the ground pumpkin seeds, vanilla whey protein powder, baking soda, salt, cinnamon, and Splenda. Stir them together, making sure any little lumps of baking soda get broken up. Now whisk the dry ingredients into the wet ingredients. Stir just until everything is well-combined; no need for prolonged beating. Finally, stir in the walnuts and the shredded zucchini, mixing well.

Pour into a loaf pan you've sprayed well with non-stick cooking spray - my loaf pan is large, 5" x 9". Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a wire rack for cooling.

About 16 slices, and quite delicious! Per Serving (not including the polyols from the imitation honey): 194 Calories; 14g Fat, 14g Protein; 5g Carbohydrate; 2g Dietary Fiber - for a usable carb count of just 3 grams a slice.