Instructions: Preheat oven to 350 degrees. Lightly grease an 8 1/2- by 4 1/2-inch loaf pan with vegetable oil cooking spray.

In a large bowl, mix the all-purpose flour, whole-wheat flour, brown sugar, baking powder, and salt.

In a medium bowl, lightly beat the vanilla extract with the egg and egg whites. Stir in the carrot, zucchini, yogurt, walnuts, honey, and lemon zest.

Add the egg and zucchini mixture to the flour mixture and beat quickly until just mixed.

Transfer the batter to the prepared loaf pan and spread evenly with a spatula.

Bake the bread for 35 to 40 minutes or until a fine skewer or toothpick inserted in the center comes out clean and dry.

This recipe yields 8 servings.

Comments: Low-fat yogurt makes an excellent substitute for butter, and it keeps the bread moist. Egg whites can replace one of the whole eggs. Whole-wheat flour, carrot, and nuts are all good sources of fiber. The carrot adds sweetness, so you need less sugar.

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