Thursday, September 10, 2009

For those with zucchini to use up . . . or to sneak in . . .

Zucchini Bread
(adapteded from a recipe from Mary Bailey on

3 eggs
1 cup applesauce
1/2 cup packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cup wheat flour or ground gluten-free grains
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup chopped walnuts
1/4 cup wheat germ or flax meal

In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

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