This zucchini bread recipe I found (and adjusted just a little) has become a hit in my house. We have a back yard garden and a remote garden (at a friend's property) and the zucchini has been pouring in. The neighbors turn off their lights when they see us coming with an arm full of the harvest... no, just kidding. So far they have convinced us that they are enjoying it. I froze some too. I shredded it and measured out two cup baggies full so I can make this recipe over the winter. It's soooooo good warm right out of the oven....

2c whole wheat flour
2/3 c all-purpose flour
1t salt
1t baking soda
1/2 t baking powder
1T cinnamon (I am liberal with this... mmm)
3/4c egg substitute (or three egg whites) 
1 whole egg
1c sugar
2t vanilla
1/3c EVOO - Extra Virgin Olive Oil for those of you who have 
never seen the hyper Rachel Ray on Food Network
2/3c unsweetened applesauce
2c zucchini, peeled, grated
1/2c walnuts

Heat oven to 350. Grease two bread pans.
Sift together first six items. Set aside.
Combine eggs, sugar, vanilla, EVOO, applesauce and zucchini.
Add dry items to wet.
Fold in nuts.
Divide batter between bread pans and bake for 45 minutes (or until an inserted knife comes out clean).
Each loaf makes ten servings - and that's a pretty good sized serving... you'll see!!

And I did the nutrition facts on this recipe and it came to 139 calories, 7g fat, 2g fiber per slice. Not too shabby, huh? Since I use so much whole wheat flour it raises the fiber content to combat the fat. The all purpose flour always helps a recipe "lighten" up and it didn't take much to do that.

The one thing to be careful about is to not skimp on the zucchini and do not over bake. This will keep the bread moist - I don't care for sawdust bread and when the oil is reduced it happens easier.