Several months ago, I baked zucchini bread for the first time. It wasn't hard and turned out really well. I decided to bake it again this evening and I substituted Splenda for some of the sugar. The recipe calls for 2 cups of sugar. I used 1 1/2 cups of sugar and 1/2 cup of Splenda. I can't tell the difference and it makes me feel a little less guilty about eating a piece (or two!). The recipe makes two loaves so you can share one of them and feel even less guilty. I'm thinking about replacing half of the sugar with Splenda next time. I also use canola oil instead of vegetable oil.
Pete and Annabelle think it's very tasty!
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