cooling
 

Hi,
I was wondering if anyone could help me out. I'm planning to make an Oatmeal Zucchinni Bread recipe to go with our Christmas morning omellettes. The recipe calls for 1/3 cup of sugar. I want to use SF Davinci's syrup instead (I like the tast better than granular splenda). I just don't know how the increase of wet ingredients and decrease of dry ones will affect the recipe. Has anyone tried this??? Should I decrease the amount of oats to compensate???

Thanks for the input!
Julie