Preheat oven to 350 degrees. Grease 9- by 5-inch loaf pan and set aside.

In large bowl, mix both flours, baking powder, cinnamon, baking soda and salt. Add pecans if using. Make well in center of mixture.

In small bowl, lightly beat egg and egg white (or Egg Replacer if using). Stir in sugar, milk, applesauce and vanilla until blended. Stir in zucchini. Add to dry ingredients and stir just until blended.

Pour batter into prepared pan. Bake 1 hour or until tester inserted into center comes out clean. Remove to wire rack and cool for 10 minutes. Turn out onto rack, invert right-side up and cool completely. Makes 16 slices.

Nutrition per serving (according to the author): 138 calories; 4G protein; O.7G total fat (0 sat fat); 29G carb; 11 Mg chol; 165 Mg sod; 2G fiber. Ovo-lacto/vegan

zucchini and raisens for the nuts.

To make carrot-zucchini bread, use 1 cup grated carrot and 1 cup grated zucchini.

My notes: **I used sweetened applesauce (which I will do again in future) and I did use pecans. I split the batter into 2 smaller pans and still the outside cooked fast and the inside seemed underdone (I should note that I took the bread out of the oven at 55 minutes - instead of the full 60, but the outside looked over done so I decided to risk it. Next time I will just let it go the full time, I guess.) The flavor is fantastic...not horribly sweet or cloying. The interior moistness lessened by the next day. I like this recipe enough to make it again.

Typos by Brenda Adams <adamsfmle@sprintmail. Com>; mc and eat-lf posted 8/28/97