Zucchini Bread

2013-09-22 17.08.37


Giant zucchini is everywhere right now and when they get this big, they are best for baking. Mmm… zucchini bread. This recipe makes two loves and stays moist for days. Oh, and it’s easy, as is always my goal. What you need:

2 cups grated zucchini

4 tsp baking powder

6 TBS water

1/2 cup unsweetened apple sauce

1/2 cup oil, I used canola

2 cups brown sugar

1 tsp vanilla

3 cups white whole wheat flour

1 tsp salt

1 TBS baking soda

1 TBS cinnamon

2 tsp nutmeg

Spray coconut or canola oil

Preheat oven to 350. Spray two glass bread pans with oil. Place all wet ingredients and sugar in a bowl and mix. Add the dry ingredients and stir until well mixed. This dough is not time sensitive, so no worries about over stirring. Also, don’t worry if it seems a little too wet. Pour an even amount into each bread pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out dry. Let cool a few minutes and turn over the pans for the bread to fall out. Yummy!

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