INGREDIENTS
2 cups
Zucchini
3
Eggs
1 cup
Splenda, granular
2 cups
All-purpose flour
1 tsp
Baking powder
1 tsp
Baking soda
1/2 cup
Brown sugar, packed
1 tsp
Cinnamon
1/2 tsp
Nutmeg
1 tsp
Salt
1/2 cup
Sugar
1 tsp
Vanilla
1 cup
Canola oil or 1 cup vegetable oil
1 1/2 cups
Pecans
8 oz
Cream cheese, fat free