Zucchini Everywhere!!

It surely is a great morning -- and we have zucchini everywhere!  This is the season....and so it is a necessity to find ways to use them!  Never want to waste what we've grown and tenderly cared for.
So...today's tip is a recipe for a very low-fat Zucchini Bread. It is delicious with a cup of coffee or a glass of milk.....it is healthy, nutritious and....uses up the zucchini!
4 cups all purpose flour    3 t. baking soda    1/2 t. baking powder   1 1/2 t. ground cinnamon
1/2 t. gound nutmeg   1/8 t. ground cloves (a pinch)  1/4 t. salt.  Combine these dry ingredients in a large mixing bowl.
2 eggs (I use 1 whole egg and 1/4 c. eggbeaters)  Beat until frothy (I use a whisk cause too lazy to get out the mixer) in another large mixing bowl.
1/4 c. canola oil      1 1/2 c. unsweetened applesauce  3/4 c. sugar    1 c. packed brown sugar   1 to 1 1/2 t. vanilla  1 tsp fresh lemon zest     1/4 c. of low-fat buttermilk (or low-fat yogurt or low-fat sour cream)    Add these ingredients to the beaten eggs and beat to blend.  Add to the dry ingredients and blend just until moistened.
2 c. shredded zucchini (squeeze out moisture in a clean kitchen towel)    1 c. peeled and grated apple   1/4 to 1/2 c. raisins    Fold these into the batter gently and, if mixture seems too thick or dry, can add another 1/4 c. buttermilk, a little at a time, until the right consistency. (I had to do this). Can sprinkle tops with cinnamon/sugar, if desired.
Put into two  9X5 loaf pans that have been sprayed with non-stick cooking spray Bake at 350  for 50 to 60 minutes ..or till a toothpick comes out clean. Cool for a bit in the pans before removing to a cooling rack.
I am hoping you have success with this recipe -- I know I surely have.  Also hoping that you are healthy, relatively happy (we're never COMPLETELY happy, now are we?), and that life treats you kindly and gently every day.