by Molly Beverly

Substantially lower in sugar, oil and calories than the usual. Pleasantly sweet with an interesting indefinable flavor. In the interest of you serious zucchini farmers I did try this recipe with 2 cups of zucchini but it turned out heavy and dull.

Makes 1 loaf

3 cups whole wheat pastry flour OR 1 1/2 cups whole wheat flour and 1 1/2 cups unbleached white flour
1/3 cup sugar
3 Tablespoons grated Parmesan
4 teaspoons baking powder
1/4 teaspoon salt
1 cup grated zucchini
1/3 cut vegetable oil
1 cup plain yogurt
2 eggs, lightly beaten
2 Tablespoons grated onion

Mix together the flour, sugar, Parmesan cheese, baking powder, salt and zucchini. Add vegetable oil, yogurt, eggs and onion. Combine gently and stir until moistened. Pour into a greased loaf pan. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean. This bread gets soggy when frozen, so freeze up lots of zucchini now to bake into bread later.