An over abundance of zucchini seems to be a common "problem" among gardeners, and my backyard plot is no exception. Zucchini bread (or muffins) is my go-to answer for that oversized squash that was "forgotten" on the vine. This recipe is healthy, easy, and best of all ... tasty.
Zucchini Bread
(adapted from several sources)
Yield: 1 9x5 loaf, 2 8x4 loaves or 24 muffins
Ingredients
3 large eggs
1/2 cup extra virgin olive oil
1/2 cup unsweetened organic applesauce
1 cup brown sugar, packed
2 teaspoons vanilla extract
2 cups grated zucchini, lightly packed
2 cups whole-wheat pastry flour
1 cup all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg, freshly grated
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup ground flax seed (optional)
Directions
1. Preheat oven to 350°F.
2. Grease and flour two 8×4 inch loaf pans, or one 9x5 inch loaf pan, or line 24 muffin cups with paper liners.
3. In a large bowl, beat the eggs with a whisk. Stir in oil, applesauce, vanilla and sugar. Lastly, add zucchini.
4. In another bowl whisk together remaining (dry) ingredients.
5. Add the dry ingredients to the wet mixture, careful not to over mix. Divide the batter into prepared pans.
6. Bake loaves for about 60 minutes (75 minutes for one big loaf), until a tester inserted into the center comes out clean. Muffins only take about 20 to 25 minutes.
7. Enjoy!
