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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A nice moist loaf and a great way to use some of the zucchini that is growing faster than I can use at this time of the year. If you don't have a convection oven bake for 45 minutes. I like to sprinkle a sugar/ cinnamon mixture on the top of each loaf. Ingredients:
3 eggs |
1 cup applesauce |
2 cups raw zucchini, shredded |
1 3/4 cups sugar |
1/4 teaspoon baking powder |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon salt |
2 teaspoons vanilla |
1 cup nuts, chopped |
2 cups whole wheat flour |
Directions:
1. Shred zucchini and put into a strainer and press or squeeze with hands to get excess liquid out.
2. Beat eggs, sugar, and apple sauce together.
3. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
4. Mix together by hand.
5. Add zucchini (minus liquid).
6. Beat mixture.
7. Pour into 3 greased and floured loaf pans.
8. Bake 35 minutes at 350°F on Convection setting.
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