I really liked this recipe. I only used 1/2 cup of Splenda, instead of a whole cup of sugar, and it turned out plenty sweet. The applesauce makes it nice and moist, and I added a few tablespoons of flaxseed meal which added to the nutty flavor. I also added extra cinnamon and nutmeg, and used vanilla extract instead of lemon. The slices froze nicely and I've been grabbing them for quick breakfasts on busy mornings. Yum!
Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.