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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Smitten Kitchen. I made the suggested healthier substitutions (i.e. halved the oil for applesauce and halved the flour for whole-wheat flour) :) Ingredients:
3 eggs |
1/2 cup vegetable oil |
1/2 cup applesauce |
1 3/4 cups sugar |
2 cups grated zucchini |
2 teaspoons vanilla extract |
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
3 teaspoons cinnamon |
1/8 teaspoon nutmeg |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 teaspoon salt |
1/2 cup chopped walnuts or pecans (optional) |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they?re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
4. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
5. Stir this into the egg mixture. Divide the batter into prepared pans.
6. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
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