1/2 cup butter, softened
1 cup Splenda granulated
1/3 cup granulated sugar (use Splenda if you have a serious blood sugar problem)
3 large eggs
1 cup white whole-wheat flour
1/2 cup garbanzo bean flour (use an additional amt of whole-wheat if you don't have this flour)
1/2 tsp salt
1/8 tsp baking soda
1/2 cup sour cream
1 cup shredded zucchini
1 tbsp lemon zest
2 tsp poppy seeds
Preheat oven to 325 degrees.
Grease and flour 3 5 x 3-inch mini baking pans (disposable aluminum foil pans work great for gifting and for freezing).
In large mixer bowl, beat the butter at medium speed of electric mixer until creamy. Gradually and the Splenda and sugar, beating until light and fluffy. Add the eggs, one at a time, beating after each just until blended.
In a separate bowl, stir together the flours, salt, and baking soda. Add flour mixture to the butter mixture alternately with the sour cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in the zucchini, lemon zest, and poppy seeds.
Spoon about 1 1/3 cups of batter into each prepared pan.
Bake at 325 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes before removing from pans (if doing so). Cool completely before cutting.
Note: This is a recipe I got from a Southern Living Magazine a few years ago and changed it to a diabetic-friendly recipe.