It's zucchini season. DH has grown several different varieties of the
stuff. What to do, what to do.

I've wanted to make zucchini bread that isn't sweet - most recipes
seem to have all kinds of sugar and even chocolate chips! That does
not appeal to me at all.

So today I dug out a banana bread recipe and used the "bones" of the
recipe for the zuccini bread. Two cups of flour, a tsp of baking soda,
a tsp of baking powder, and a pinch of salt. Half a cup of butter and
a couple eggs. My recipe called for a cup of sugar - I cut that down
to 1/2 cup. Instead of the banana, I used one grated zucchini. I think
it ended up yielding about 1 1/2 cups after I squeezed out all the
water. I also added about a cup of chopped walnuts.

The batter was very stiff, so I added 1/2 cup of greek yogurt. It was
still too stiff, so I beat in about 1/4 cup of milk. At this point, I
piled it in the loaf pan, crossed my fingers, and stuck it in the oven
(350 for 50 minutes for two small loaf pans).

It turned out to be surprisingly edible! If I do this again - and
judging by the amound of zucchini on my kitchen counter, I probably
will - I'll cut down the sugar to about 1/4 cup, and add some grated
sharp cheddar cheese, and possibly some diced onion, scallions, or
chives.

Any other suggestions?

Doris