July 27, 2009

Recipe: Zucchini Bread

I love that quick breads make multiple loaves that you can freeze and so easily pull out later to to bring to an event or eat yourself.  I usually prefer pumpkin bread to zucchini, but it is summertime (or zucchini-not-pumpkin time). This lightened recipe still created a moist spice bread that makes a great snack or polish to a meal. 
Zucchini Bread

2  cups  coarsely shredded zucchini
3  cups  all-purpose flour ( I  used 1 1/2 cups white flour and 1 1/2 cups wheat)
1 3/4  cups  sugar
1  teaspoon  baking soda
1  teaspoon  salt
1  teaspoon  ground cinnamon
1/4  teaspoon  baking powder
3/4  cup  applesauce
2 eggs (original recipe called for 1/2 cup egg substitute)
1/3  cup  vegetable oil
1  tablespoon  vanilla extract
Vegetable cooking spray
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. (Or Madoline's lazy way: combine wet ingredients then add dry ingredients without mixing before.)
Divide batter evenly between 2 loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans.

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