CLASSIC ZUCCHINI BREAD

This is an old favorite that I made over in two versions, cinnamon or chocolate, to fit our healthy eating plan.  Zucchini adds moisture, few calories, and perhaps a bit of nutrition to baked goods without adding any unusual flavor.  I don't peel my zucchini for this, but if the green bothers you, it's okay to peel it.

For the chocolate version, I omitted the cinnamon and used 1/4 cup cocoa powder in place of 1/4 cup of the flour.

2 egg whites or one large egg

3 tablespoons honey or agave

3 tablespoons canola or other healthy oil

1/3 cup unsweetened applesauce

1 cup raw shredded or grated zucchini, peeled or not

2 teaspoons vanilla

1 1/2 cups whole wheat flour (or 1 1/4 cups flour plus 1/4 cup cocoa powder for chocolate bread)

1/4 teaspoon salt, optional

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon (omit for chocolate bread)

1/2 cup coarsely chopped walnuts or pecans

In a mixing bowl, combine first six ingredients.  In another small bowl combine the next five (four if not using cinnamon) dry ingredients. Stir dry ingredients into wet ingredients just until combined.  Stir in nuts.  Pour batter into an oiled bread pan.  Bake at 350 degrees about forty-five minutes, or until bread tests done.  Remove from pan and cool.  Store in refrigerator.  Makes one loaf.