Date:    Tue, 03 Aug 93 12:55:50 PDT
From:    Jan Gordon <jagordon@AGSM.UCLA.EDU>

Zucchini Bread
Adapted from _Sweet & Natural_ by Janet Warrington

1  5 inch zucchini
1 1/2 cups whole wheat flour
2 T lowfat soy flour
2 T nonfat dry milk powder <or 2 more Tablespoons soy flour for vegan>
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 large egg equivilent
1   8 ounce can unsweetened crushed pineapple
1/2 cup raisins

Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan <or 9 x 5 x 3 inch pan>
with oil or lecithin or light spray
finely grate succhini, 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 equivilent, 
pineapple with juice and raisins.
Add wet stuff to dry, moisten evenly.  Squeeze out zuchini <should be 
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 iniserted cake tester comes out clean

Remove bread from pan, cool to room tempeerature.

Wrap and chill.

Freezes well

This is really good, not too sweet.