Low-fat Zucchini Bread

Low-fat Zucchini Bread

This recipe makes a dense, very moist zucchini bread that is almost more like a brownie in consistency. My mom is a super zucchini grower so I shred it and freeze it to use in this recipe for months after the harvest.

3 eggs
1 ½ cup sugar
2 t. vanilla
1 cup unsweetened applesauce
2 cups grated zucchini
3 cups flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 cup crushed pineapple, drained
1 cup chopped walnuts (I usually only put half in, Derek isn't crazy about walnuts)
½ cup raisins (I usually add in more)

Beat eggs, sugar, vanilla and applesauce until fluffy. Add zucchini, then dry ingredients. Stir in pineapple, raisins and nuts. Pour into a 9x13 dish that has been greased and floured. Bake at 325 degrees for 40-50 minutes or until a toothpick comes out clean from the center.