Where Cooking is Fun
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Thursday, September 30, 2010

Zucchini Bread

Maybe...just maybe, you have a little bit of zucchini still hanging around that you don't know what to do with. Well, I have just the recipe...you can make some of this moist and delicious Zucchini Bread. It uses 1/2 the oil that some of the other recipes do and freezes  really well, so you can make it and eat it later...like during the winter months when you are craving it but can't have it. This is my families favorite way to eat the infamous long green squash....maybe it's a family favorite of yours too.

Zucchini Bread
3 c. flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. allspice
3 eggs 
1/2 c. applesauce
1/2 c. oil
1 c. white sugar
1 1/4 c. brown sugar
1 T. vanilla
2 c. grated zucchini (freshly grated)
1/2 c. chopped cashews

Spray 2 loaf pans with cooking spray and then lightly flour them. Preheat oven to 325 degrees. 

Beat eggs, applesauce, oil, vanilla and sugars together. Add dry ingredients and mix well. Fold in nuts and zucchini. Pour into prepared pans and bake for 40-50 minutes or UNTIL it passes the toothpick test (insert toothpick into center, if it comes out clean...its done). Cool in pans for 10 minutes. Remove from pan and place on a clean dish towel or paper towel on your counter. Cover and cool completely....or snitch a piece, smoother it with butter and eat it while no one is looking (thats what I do).  Store in airtight ziplock bags. Freeze up to 3 months.

Happy Cooking~
Julie 

1 comment:

  1. Yea! Thank you I needed a recipe for this and couldn't find one. :)

    ReplyDelete