Recipe Connection: Zucchini "leanie" bread

• 3 cups shredded unpeeled zucchini
• 2.5 cups whole-grain flour
• 1/2 cup wheat germ
• 1/2 cup skim milk
• 1/4 cup canola oil or olive oil
• 1/4 cup honey or molasses
• 2 tbsp ground cinnamon
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp mace
• 1/2 tsp cloves
• 4 egg whites (or 3 whole eggs)

1. Preheat oven to 350°F.  Smear a thin film of olive oil on one 9- x 5-inch loaf pan.
2. In large bowl, combine ingredients one at a time, mixing as you go--but add zucchini last, and only after thoroughly mixing the other ingredients.
3. Pour batter into pan, into shape of loaf.
4. Bake 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted in center comes out clean.
5. Cool on wire rack 5 minutes. Remove from pan and cool completely on rack.

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