zucchini-bread recipe Name: sonja lloyd Base: Army War College Recipe: 1 5 inch zucchini 1 1/2 cups whole wheat flour 2 T low fat 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 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 (or 9 x 5 x 3 inch pan)with oil or lecithin or light spray finely grate zucchini, let drain while you combine dry ingredients preheat oven to 350 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 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 inserted cake tester comes out clean Remove bread from pan, cool to room temperature. Wrap and chill.