Zucchini Bread

3 cups white whole wheat flour
2 Tablespoons ground flaxseed
2 Tablespoons toasted wheat bran
2 cups Splenda
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup plain nonfat yogurt
1 teaspoon vanilla
2 cups shredded zucchini
1 cup toasted chopped walnuts or pecans

Preheat oven to 350*. In a large bowl, combine the first 8 ingredients. In another bowl, beat the eggs, applesauce, yogurt, and vanilla. Stir into the dry ingredients until just moistened. Fold in zucchini and nuts. Divide batter between two 9"X 5" X 3" loaf pans sprayed with Pam. Bake in preheated oven for 55 - 60 minutes. Remove from pans and let cool completely on a wire rack before wrapping. Store in refrigerator.