I need a WLS friendly Zucchini bread recipe.....

I have been craving zucchini bread so bad.....any ideas?

I figured I may be able to tweek my old recipe by using applesauce instead of oil, splenda blend instead of sugar, and whole wheat flour......what do you think?

Yes on the applesauce.  I use xylitol instead of splenda, they both cause some gassiness, but I react less with the xylitol.  The whole wheat flour will make for a dense bread, though.  If you can get it, try whole wheat PASTRY flour, and if you are really willing to fork over some money King Arthur now has a whole wheat cake flour.  I found both at Whole Foods.  Either one of those will make a more tender zucchini bread/muffin.  Finally, if you use any dairy in the batter, try buttermilk (I buy dry buttermilk in the baking aisle, use similarly to dry milk) or yogurt. 

Good luck!

(I'm working my way through several pounds of frozen pumpkin puree and another 5 butternut squash in my cooking experiments.  Found one pumpkin cake recipe that I make up as cupcakes for lunches, but I still can't convince my family that butternut soup is GOOOOD!  Hey, kids, come to the table!  We're having soup!) 

Here is a link to a post on this lady's blog who has made a WLS friendly Whole Wheat Zucchini Bread!!

http://plusizedbarbie.blogspot.com/search?q=whole+wheat+ zucchini+bread

I'm making this recipe over the weekend...thank you so much for the link. She has some really great recipes!

Id really like to know how your bread came out and what the final recipe was!

Thanks
Victoria

Here's another good one:

http://www.lowcarbohydrate.net/httblog/archives/000041.html