Fat Free Zucchini Bread
1 5 inch zucchini
1 1/2 cups whole wheat flour
2 T lowfat soy flour
2 T nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 large egg equivilent
1 (8 oz) can unsweetened crushed pineapple
1/2 cup raisins
1/2 cup nuts (opt)

Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan with oil or lecithin or light spray
finely grate zucchini, let drain while you combine dry ingredients. Preheat oven to 350 degrees. In a large bowl, mix together flours, dry milk, baking soda, salt, (and nuts if you like). Set aside.

In blender, puree on high speed the applesauce, egg or equivilent,
pineapple with juice and raisins. Add wet stuff to dry, moisten evenly. Squeeze moisture out of zucchini and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until
browned and iniserted cake tester comes out clean.

Remove bread from pan, cool to room temperature. Wrap and chill. Freezes well

This is really good, not too sweet.