Thursday, September 23, 2010

Zucchini Bread

Consider this Part 2 of the "what do I do with ALL of that ZUCCHINI?" section.  I got this recipe from Lion House, but I altered it to my liking.  Mostly I just lowered the fat and sugar content by substituting Splenda and applesauce.  Hope you like my version.

Zucchini Bread

1 c applesauce
1 c sugar
1 c Splenda
2 c shredded zucchini
3 eggs
3 tsp vanilla extract
3 c flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder

Mix applesauce, sugar, splenda, zucchini, eggs, and vanilla in stand mixer or large mixing bowl with hand mixer.  Add flour, and combine on low speed til completely mixed.   Add baking soda, salt, cinnamon and baking powder and mix again.  Spoon evenly into two small greased loaf pans, and bake for 1 hour at 350 degrees.

I doubled this recipe twice because we had a lot of zucchini, but this makes a healthy family dose of zucchini bread.   Great toasted and buttered, or just eaten plain.  You can also spoon the batter into muffin pans and make them into 24 muffins.  Cut the cooking time in half, but at same temperature.

1 comment:

  1. Could you post pictures when you post recipes? It makes me want to make the recipes when there is a picture attached to all the words.