Thursday, August 12, 2010

Zucchini Bread

I don't know about you, but my garden is bursting with zucchini!  I just love this time of year when everything starts to get ripe and delicious and ready to eat!  I am always on the lookout for zucchini bread recipes that are not loaded with oil.  (You really don't need an entire cup of oil for one loaf of bread!)  I found this recipe in Healthy Cooking magazine and changed it up a little to include some whole wheat flour. (I like to use whole wheat pastry flour because it gives baked goods a nice texture, but you can use regular whole wheat flour also).
It turned out to be delicious!  It makes two loaves, so you can even put one in the freezer for later.

Zucchini Bread
1 1/4 cups sugar
1/2 cup unsweetened applesauce
2 eggs
1/3 cup canola oil
3 teaspoons vanilla extract
2 cups enriched all-purpose flour
1 cup whole wheat pastry flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini
3/4 cups chopped walnuts

In a large bowl, combine the sugar, applesauce, eggs, oil, and vanilla.  Stir until well combined.  In another bowl, combine the flours, cinnamon, baking powder, salt and baking soda.  Gradually add the flour mixture to the sugar mixture and stir until blended.  Stir in the zucchini and walnuts. 

Transfer the mixture to 2, 8-inch x 4-inch loaf pans coated with cooking spray.  Bake at 350 degrees for about 45-50 minutes or until a toothpick comes out clean.  Cool for 10 minutes in the pan, then remove to a wire rack to cool completely.

Crediting information:  Makes 51 servings total (both loaves).  Each serving is creditable for 1 bread/bread alternate at any meal or snack for 3-5 year old children.

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