We have an ton of zucchini in the garden, one of my favorite summertime vegetables. Last weekend I made this zucchini bread recipe, adapted to be somewhat healthier from my mother's original recipe. It makes 2 loaves, so cut everything in half if you just want one loaf. DELICIOUS!!! Really miss the days when I used to cover a slice in butter though.
1/2 cup canola oil
1/4 cup applesauce
3/4 cup dark brown sugar
3 eggs
3 tsp. vanilla
2 cups grated or small diced zucchini
1 1/2 cups plus 1 1/2 tbs all purpose flour
1 1/2 cups plus 1 1/2 tbs whole wheat flour
1/4 tsp salt, if desired
1 tsp baking soda
1/4 tsp baking powder
3 1/2 tsp cinnamon
Preheat oven to 350. Spray 2 bread pans with non sticking cooking spray.
Mix ingredients in order in a large bowl.
Bake at 350 for 50 - 60 minutes. Cool 10 minutes and remove from pan. Cool completely.
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1/2 cup canola oil
1/4 cup applesauce
3/4 cup dark brown sugar
3 eggs
3 tsp. vanilla
2 cups grated or small diced zucchini
1 1/2 cups plus 1 1/2 tbs all purpose flour
1 1/2 cups plus 1 1/2 tbs whole wheat flour
1/4 tsp salt, if desired
1 tsp baking soda
1/4 tsp baking powder
3 1/2 tsp cinnamon
Preheat oven to 350. Spray 2 bread pans with non sticking cooking spray.
Mix ingredients in order in a large bowl.
Bake at 350 for 50 - 60 minutes. Cool 10 minutes and remove from pan. Cool completely.
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