1 5-inch zucchini

1 1/2 cups whole wheat flour

2 tablespoons soy flour

2 tablespoons nonfat dry milk powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup applesauce

1/4 cup walnuts -- finely chopped, opt

1 large egg

8 ounces crushed pineapple

Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan <or 9 x 5 x 3 inch pan> with oil or lecithin or light spray. Finely grate succhini, let drain while you combine dry ingredients. Preheat oven to 350 F. In a large bowl, mix together flours, dry milk, baking soda, salt, and nuts if you will. Set aside.

In blender, puree on high speed the applesauce, egg or equivilent, and pineapple with juice . Add wet stuff to dry, moisten evenly. Squeeze out zucchini <should be 1/2 cup> and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until browned and iniserted cake tester comes out clean

Remove bread from pan, cool to room tempeerature.

Wrap and chill