Thursday, October 9, 2008

Zucchini Bread

This bread is so yummy and while I have been making it all summer with the zucchini from my garden, I completely forgot to post it on here. I hope some of you still have a zucchini or two left to try this recipe out--it is SO worth it! I try to make it with the whole wheat flour and applesauce instead of oil (it makes me sick to read the nutrition content of oil) and it tastes really good.

3 c. whole wheat flour or all-purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 c. naturally sweetened applesauce OR vegetable oil
1 1/4 c. white sugar
1 c. brown sugar
3 t. vanilla extract
3-4 c. grated zucchini
1 c. chopped walnuts (opt.)

Grease and flour bread pans. Preheat oven to 325 degrees.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.