Zucchini Apple Muffins/Bread

4 C shredded zucchini or other summer squash
1 C shredded raw carrots
2 C cored shredded apple

mix together in a small bowl:
2 large eggs
1/4 C canola oil
1 & 1/4 C unsweetened applesauce

In another small bowl:
soak 1/2 Cup Fiber One Cereal
in 3 - 4 Tbsp milk

In a large bowl measure dry ingredients:
1 & 1/2 C flour
1/2 C whole wheat flour
1/2 C ground almond flour/meal
1/2 C ground flax seed
2 C Slpenda for baking
1 tsp salt
1 tsp cloves
1 tsp ground nutmeg
1 Tbsp cinnamon
1 tsp baking powder
1 Tbsp baking soda

Combine egg/oil/applesauce mixture with the Fiber One cereal and milk then all all to the dry ingredients. Mix together then all all of the shredded squash, apples, & carrots. Mix well.

Spray a muffin tin with cooking spray. Fill cups 2/3 full or spray two 8X4 inch loaf pans and split the batter between the two pans.

350 degree oven

Bake Muffins for approx. 25 minutes test for done when a toothpick inserted in the center comes out dry/clean.

Bake loaf pans approximately 60 minutes testing for doneness with the toothpick

Serving Size: 18 muffins or two loaves sliced into 9 pieces each

Number of Servings: 18