Zucchini Bread

2 tsp Cinnamon, ground
1 tsp Cloves, ground
1/2 tsp Salt
1/2 cup Canola Oil
1 cup, chopped Walnuts
2 tsp Baking Soda
1/2 cup Honey
1 cup Oats, Quaker (1 cup dry oats)
2 cups Whole Wheat Flour
1 1/2 cup *Smucker's Sugar Free Breakfast SYRUP
3 1/2 cup Squash - Yellow or zucchini, pureed, about 3 medium
1/3 cup Swerve granular natural sweetener
1 cup Ocean Spray Crasins
2 cups all purpose flour

You can substitute raisins for craisins, or other nuts for the walnuts.
For sugar free - subsititute additional Smucker's breakfast syrup for the honey. This is the best tasting brand for this recipe.
For Low Fat - substitute unsweetened applesauce for canola oil - this also reduces calories to 161/serving

Cut up raw zucchini in to small pieces, put in food processor and puree till mostly liquid, measure out 3 1/2 Cups. Preheat oven to 325F. Combine honey, breakfast syrup, oil, zucchini puree, salt, cinnamon, cloves, swerve and baking soda in a large bowl. Mix well. Stir in remaining ingredients.

Spoon into 2 well oiled loaf tins or one large well oiled pullman loaf pan. Bake 1 hour or until done - test with toothpick in center. Baking time will vary with pan sizes. Cool in pan 20 minutes before turning out onto a rack.

Serving Size:  2 - 8x4 loaf pans or 1 large pullman loaf - 16x4X4