On Sun, 6 Aug 2017 14:43:17 +0000 (UTC), tert in seattle
> wrote:

>Doris Night wrote:
>> 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
>
>I'd get rid of the sugar altogether, add bacon and cheese
>
>grated carrot goes well with zucchini in these sorts of things too

The bacon and cheese is a good idea. I think I'll try that.

Doris