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!

Share your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: