Ingredients

1/4 cup Quest Protein (I've used Chocolate and Vanilla, but try your favorite!)

1/2 cup vital wheat gluten

1/4 cup flax seed meal

1/2 tsp baking soda

1/2 tsp baking powder

dash of salt

2 tsp cinnamon

1/3 cup oil

2 large eggs

1 tsp vanilla extract

3/4 cup Splenda (or sugar substitute of your choice)

1 cup zucchini - grated and excess liquid removed

1/3 cup walnuts - chopped

Preperation

Preheat oven to 325.  Sift first 7 ingredients together in a bowl.  Beat eggs, oil, vanilla, and Splenda together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.

Pour batter into a 3x6 greased loaf pan - until about 3/4 full.  Bake for 35 minutes, or until inserted knife comes out clean.  Cool for 20 minutes. 

Lori's Notes:  I've doubled (& tripled) this recipe - baking several loaves at a time.  Increase your bake time in 5 minute increments - test with a knife to ensure they are baked through.  These freeze well.  Enjoy!