I am one of those special people that has a total black thumb. Growing up and living in rural Illinois, I have a good many friends and relatives who are farmers. People who grow things for a living. They cannot figure out my total lack of ability to grow things. (It likely stems from lack of watering my plants regularly, but hey). At any rate, I cannot grow zucchini. So I am one of those people who quietly buys her zucchini from the grocery store or farmer's market. That is, until one of those previously mentioned farmer friends get wind of my purchasing zucchini and bring me a huge grocery bag full.
For my zucchini bread recipe, I turned to my trusty family cookbook. My mother and grandmother were both prolific zucchini growers and had a ton of recipes for zucchini bread. I decided to adapt one of the recipes to try an make a lower fat version and was met with success. I changed the sugar to honey (and in some cases Splenda) and I replaced the cup of oil with applesauce or yogurt. I also experimented with taking out the some of the eggs and replacing them with egg whites.
Zucchini Pineapple Bread
2 cups sugar (or Splenda or honey)
2 cups shredded zucchini
1 cup vegetable oil (or plain yogurt or applesauce)
1 8oz can crushed pineapple
3 eggs (or 1 egg and two egg whites)
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp baking soda
1 tsp baking powder
1 cup chopped nuts (optional)
1 cup whole wheat flour
2 cups all purpose flour ( you can use 3 cups all purpose flour if you do not have whole wheat flour)
Mix ingredients together and pour into two loaf pans. Bake at 350 degrees until done (about 50-60 minutes)