The zucchini in this bread adds a nice texture without a lot of zucchini taste. The bread is moist and has a fabulous aroma. Zucchini spice bread stores well in the freezer. If you want separate slices ready to thaw at any time, cut and wrap individual pieces in plastic wrap before putting them in the freezer. 

3 cups whole-wheat pastry flour

cup sugar

1 tablespoon ground cinnamon

1 teaspoons baking powder

1 teaspoons baking soda

1 teaspoon ground nutmeg

2 eggs, 4 egg whites or cup fat-free egg substitute

2 cups shredded unpeeled zucchini

1 cup honey

2 tablespoons melted unsalted butter or canola oil

cup unsweetened applesauce

1 tablespoon vanilla

  Preheat the oven to 350 degrees. Lightly coat two 8" x 4" loaf pans with no-stick spray. In a large bowl, mix the flour, sugar, cinnamon, baking powder, baking soda and nutmeg. In a medium bowl, beat the eggs, egg whites, or egg substitute, zucchini, honey, butter or oil, applesauce and vanilla. 

  Pour into the flour mixture and mix just enough to incorporate the ingredients. Pour the batter into the prepared pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out slightly moist but not wet. Cool the bread slightly in the pans, then remove and cool on a rack. Preparation time: 15 minutes.  Baking time: 35-45 minutes.