From: Jan Gordon

Zucchini Bread
Adapted from _Sweet & Natural_ by Janet Warrington

1 5 inch zucchini
1 1/2 cups whole wheat flour
2 T low fat soy flour
2 T nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 large egg equivalent
1 8 ounce can unsweetened crushed pineapple
1/2 cup raisins

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 F
In a large bowl, mix together flours, dry milk, baking soda, salt, and
nuts if you will. Set aside

In blender, puree on high speed the applesauce, egg or equivalent,
pineapple with juice and raisins.
Add wet stuff to dry, moisten evenly. Squeeze out zucchini <SHOULD&NBSP;BE&NBSP;
1/2 cup> and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until
browned and inserted 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.