time for zucchini bread.

so with all the zucchini supplies, zucchini bread was inevitable.  i looked up a few recipes online and then kind of created a hybrid of them all along with some improvisations of my own.  i tried to make it somewhat healthy.  you could also just make muffins if you don't have loaf pans.  the cooking time will be a lot less that way too.  perhaps in the 15 minute range.


zucchini bread.


ingredients
1 1/2 c whole wheat flour
1 1/2 c all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
1 T cinnamon
3 eggs
3/4 c apple sauce
1/4 c neutral vegetable oil (i used grapeseed oil...i detest canola oil)
2 c white sugar
1 T vanilla extract
3 c grated zucchini
1 c chopped walnuts

directions
1.  preheat oven to 325 F.  grease and flour two 8 by 4 inch nonstick loaf pans.
2.  stir together flour, salt, baking soda, baking powder, and cinnamon in a medium sized mixing bowl.
3.  whisk together eggs, apple sauce, oil, sugar, and vanilla in a large mixing bowl.
4.  add dry ingredients to the wet mixture and mix well.  stir in zucchini and nuts until well combined.
5.  pour into the pans and bake for about 50 minutes (give or take 10 minutes) or until you can stick a fork (or toothpick if you have those) into the loaf and it comes out clean.  cool em for about 20 minutes before taking them out of the pans.

i think it turned out pretty well!  jeremy was super skeptical at first.  "ZUCCHINI bread?!?!"  but he ended up loving it and coming back for more!