Tuesday, August 9, 2011
Since we had so many zucchini this year, I had t o find new ways to use them, before they went to waste. Of course having a child that is the "I wouldn't eat that because it's green" stage, I had to find new ways to get certain veggies into his diet. Adding shredded zucchini into the bread makes it easy for me to achieve that goal.
The cool thing about this bread is that the spices in it, make it taste more like a coffee cake bread then an actual zucchini bread. The bread comes out with a nice smooth, moist texture. Something else that I love about this bread is the fact that it freezes well, so you can eat one now and then freeze the second bread for another day. I hope you, and your family all enjoy this as much as we have.
Recipe inspired by Paula's Home Cooking
WHAT YOU'LL NEED:
3 1/4 cups of whole wheat flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon of allspice
2 teaspoons baking soda
2 teaspoon ground cinnamon
2 1/2 cups sugar
1 cup unsweetened apple sauce
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
WHAT YOU'LL NEED TO DO:
Preheat oven to 350 degrees
In a large bowl, combine flour, salt, nutmeg,all spice baking soda, cinnamon and sugar.
In a separate bowl, combine apple sauce, eggs, water, zucchini and lemon juice.
Mix wet ingredients into dry.
Bake in 2 standard loaf pans, sprayed with nonstick spray.
Bake for 1 hour, or until a tester comes out clean.