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Thursday, February 4, 2010

Whole Wheat Spiced Zucchini Bread

This is a great recipe for zucchini bread.  I adapted it to include whole wheat flour, less sugar, and less oil.

If you're wondering why in the world I am posting a recipe for zucchini bread in February, when there is no zucchini in our gardens..... well, we have boxes full of the stuff in our freezer.  I froze tons of zucchini last summer (just shredded it or diced it or sliced it and tossed into the labeled freezer bags).  I need to start using more of it!

Frozen, shredded zucchini

If you don't have bags of zucchini in your freezer, you can always buy some in the grocery store or bookmark this recipe to use next summer.

Whole Wheat Spiced Zucchini Bread
(makes 2 loaves)

3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 cup sugar
1/2 cup vegetable or canola oil
1/2 cup applesauce
1 1/2 tsp vanilla extract
2 cups grated zucchini
1 cup raisins (optional)
1 cup nuts (optional)

Stir dry ingredients together.  Beat the eggs with the sugar, oil, applesauce, and vanilla.  Gradually beat in the dry ingredients.  Stir in the zucchini, adding raisins & nuts if desired.  Divide between 2 greased 9x5 loaf pans and bake in a preheated 350 degree oven for 50-60 minutes.  Makes 2 loaves.

The spices make a dark bread

Delicious.  Enjoy!

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