I made this Zucchini Bread two days ago. It is my favorite recipe of all the zucchini bread recipes I tried. I didn't have brown sugar on hand so I used 3/4 cup Splenda and 3 TBLS molasses. I replaced part of the oil with applesauce and replaced 1 egg with 1 TBLS flax meal plus 3 TBLS water.

Makes 2 loaves
Ingredients

1 1/2 cups whole wheat flour
1 3/4 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
1 cup white sugar
1 cup light brown sugar
1 tablespoon vanilla extract
4 eggs, lightly beaten
1 cup vegetable oil
1 tablespoon lemon juice
3 cups shredded zucchini, squeezed dry

Directions
Preheat an oven to 325 degrees F (165 degrees C). Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

I have used up all the Zucchini I had, I grated and froze 2 cups for future use. There are a couple growing so I may have some next week but for now we are taking a much needed break from Zucchini.

Most of the tomatoes have been used up or frozen there are quite a few green ones growing, if the hot weather continues we should have a few more tomatoes, but for now they seem to have slowed down.