1. Preheat the oven to 325 degrees Fahrenheit. Spray the trays of an 8-mini-loaf baking pan with fat-free cooking spray.
2. Combine the first 4 ingredients, whole wheat flour, oatmeal, Splenda and protein powder in a mixing bowl. Stir them together.
3. In a blender combine the next 9 ingredients, brown sugar, strawberry preserves, egg whites, butter extract, vanilla extract, cinnamon, baking soda, baking powder, and water. Blend them together for about a minute.
4. Pour the contents of the blender over the flour mixture and start stirring. Then add the zucchini and keep stirring until thoroughly combined.
5. Divide the mixture evenly into 8 trays of the mini-loaf pan. (Each mini-loaf is composed of approximately 1/2 cup mixture.)
6. Bake for 20-25 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Remove from mini-loaf pan and serve.