Pumpkin Zucchini Bread

This seemed like such a good idea at the time: everyone has tons of zucchini this time of year so why not combine it with pumpkin bread to make it twice as healthy. I started with this recipe from Taste of Home (it's also listed in Allrecipes). But like all the people who reviewed it, I too played with the ingredients. It has 176 calories per slice with 9 grams of fat and I think that is just too much.

Here's what I did:
reduced the sugar to 1 1/2 cups
upped the pumpkin to a 15oz can
replaced the butter with vegetable oil
used 2 cups of all-purpose and 1 cup of whole wheat pastry flour
upped all the spices
upped the zucchini to 2 cups
reduced the nuts to half a cup

And next time I would try:
replacing some of the oil with applesauce
upping the baking soda, powder and salt

My batter made two heavy, moist loaves that took a long time to cook. But still I liked the bread. So clearly play away with recipe - you can hardly go wrong.