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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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This is a pretty easy recipe, can't really screw it up... It's easy to double and half as well... Also, I've tried using rolled oats (placed in a food processor until somewhat shredded, equaling one cup) in the place of white flour... you can play around with the flour if you have a gluten intolerance or would prefer using something else... Also, I would suggest adding a little more sugar (or sweetened applesauce) if you like sweet bread, or decrease the sugar to about 2/3 to 3/4 C if you're using sweetened applesauce and dont like a SUPER sweet bread... HOPE YOU ENJOY THIS :) Ingredients:
3 eggs |
1 c sugar |
1 c applesauce, unsweetened |
2 c shredded zucchini |
1 tsp vanilla |
2 c whole wheat flour |
1 c all purpose flour |
2 tsp cinnamon |
2 tsp baking powder |
1 tsp baking soda |
1/2 tsp salt (opt.) |
Directions:
1. Preheat oven to 325 degrees (F).
2. Beat the eggs; add sugar and applesauce.
3. Add zucchini and vanilla; stir until mixed.
4. Add dry ingredients, gradually, just until mixed (I usually dump it all into the side of the big bowl then gradually stir it all in. Could also make a divot in the center of the dry ingredients in a bowl, pour the zucchini mixture into that hole, then mix it that way. Whatever you feel like doing!)
5. Pour into bread pans or muffin tins (2 large bread pans, 4-6 mini pans, or about 30-40 muffins)
6. Bake until tested done, at least 30 min for muffins, close to 50 for mini bread pans, and over an hour for 2 large loafs)
7. Remove, cool, slice and enjoy :)
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