Tis the season where everyone has zucchini coming out their ears! And while we are not quite there yet (I just got my first 3 this week!) I am eagerly awaiting the time that they are coming in droves. 
I actually planted some more seeds in full sun about 2 weeks ago (my 3 plants are only partial sun… I’m guessing that is why I haven’t had too many yet…) Anyway, I plan to blend a lot of them in homemade tomato sauce later this summer (anybody have any luck getting red toamtoes?) and I plan to try my hand at blanching, but for this week I wanted to find a good low sugar zucchini bread recipe. I hope to make a ton of loaves and stick them in the freezer for a quick side dish. I made some this afternoon and decided I couldn’t wait for dinner to try it… and it was great! Not as sweet as the other stuff- but had some flavor and I was happy with with the ingredients were!
This is what the recipe called for, I will post my changes below:
- Egg, fresh, 3 large
Granulated Sugar, .5 cup
Canola Oil, .33 cup
Cinnamon, ground, 2 tsp
Zucchini, 2 cup, grated
Whole Wheat Pastry Flour, 1.5 cup
Flour, white, 1.5 cup
Salt, 1 tsp
Baking Soda, 1 TBsp
Baking Powder, 1.5 tsp
Stonyfield Farm Vanila yogurt Fat free, 2 cup
I used Smart Balance oil cause that is what I had on hand. And I used 2/3 C of sugar… grabbed the wrong measuring cup! Regular whole wheat flour worked great and I only had 1 C of plain yogurt, so I used an additional C of unsweetened applesauce instead. Oh, and I dumped a large amount of cinnamon in and a large “dash” of nutmeg (hoping that those would help with the flavor) Just now I realized it was vanilla yogurt… that would have made it even yummier! 
Enjoy!
Directions
Preheat oven to 400 degrees. Beat eggs until foamy then add sugar, oil, yogurt, cinnamon and zucchini and mix well. Add stevia if you need it to be a little sweeter. In a seperate bowl sift together flour, salt, baking soda, and baking powder. Add dry ingredients slowly to yogurt mixture an dmix until moist. Pour into 2 greased and floured 9×5x13 inch loaf pans. Bake for 35 minutes. Loaves should be golden brown on top. Yields 2 loaves, about eight slices per loaf.
