Doris Night wrote in rec.food.cooking:

> 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

Hi Doris,

I'd go with Tert here and get rid of the sugar then add cheese and
maybe bacon.

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