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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This started out a a Paula Dean recipe but my son and I made quite a few changes that we think make this even better. We used whole wheat flour for some of it and decreased the oil and subbed in some apple butter I had on hand. We tried to make it a little more healthy but it sure didn't taste healthy! We went up to 4 cups of zucchini with good results. Make great gifts. Ingredients:
2 cups all-purpose flour |
1 1/4 cups whole wheat flour |
1 1/2 teaspoons salt |
1 teaspoon ground nutmeg |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1 cup sugar |
1 cup brown sugar |
1/2 cup vegetable oil |
1/2 cup applesauce |
4 eggs (beaten) |
1/3 cup water |
3 cups zucchini (grated) |
1 teaspoon vanilla |
1 cup pecans (chopped- optional) |
Directions:
1. Preheat oven to 350. In a large bowl, combine flour, spices and sugar.
2. In a separate bowl, combine oil, applesauce, eggs, water, zucchini and vanilla.
3. Mix wet ingredients into dry, add nuts if using.
4. Bake in 2 standard loaf pans, sprayed with non-stick spray, for 1 hour, or until a tester comes out clean.
5. Alternately, bake in 5 mini loaf pans for about 45 minutes.
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