Wednesday, October 29, 2008

Leftovers For Tomorrow's Zucchini Bread

This one is actually pretty easy & oh so tasty! **A great tip** When you are grating your zucchini - use a fork when you get to the end so you don't cut your fingers; you'll also have the added benefit of using as much of the zucchini as possible. You can also use more than two cups, if you are feeling wild. The last time I made this, I reduced the cinnamon, and added a tiny bit of nutmeg and allspice in its place. This recipe does make two loaves, so you should have leftovers for tomorrow! Freeze any bread you won't eat right away.

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2 cups white sugar
3 teaspoons real vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (I use my food processor to chop up really fine, but that's just a personal preference.)

Grease and flour two 8" x 4" pans. Preheat oven to 325° F. Mix sifted flour, salt, baking powder, soda, and cinnamon together in a bowl.

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

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

*Well, you should let it cool, but I prefer it right out of the oven, steaming, with (you guessed it) country crock. :)

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