Zucchini Bread

Egg replacer to equal 2 eggs

1/4 cup agave nectar

1/2 cup applesauce

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans or walnuts

1 cup grated zucchini

1 teaspoon vanilla

1/2 cup raisins

1 cup crushed pineapple, drained

Combine the egg replacer, agave and applesauce. Stir in the rest of the ingredients and mix well. Pour into a 9 x 5 non stick bread pan with the bottom lined with parchment paper. Bake in a 350 degree oven for 45 minutes. Tap the bread and listen for a “hollow” sound. If necessary, bake another 5—10 minutes.

This is an excellent bread but is not daily fare. It is a treat because of the nuts and raisins. Use it for a holiday treat and other special occasions when you can share it.

You can easily double this recipe and freeze it.