Whole Wheat Zucchini Applesauce BreadKelsey Banfield
We are still experiencing a gush of zucchini in the Northeast. It is everywhere, in every market, in every garden, at every farm stand. I certainly do my fair share of picking it up to cook with. We love it so much and it is a wonderful, healthy vegetable to serve as a side dish or mix into a main course. I also love using it to bake this zucchini applesauce bread. It is always a hit with my family and it makes a terrific school snack for the lunchbox. The other day I made our favorite zucchini bread recipe and used white whole wheat flour and some applesauce to add some whole grain goodness and cut down on the fat. It tasted terrific! As you can see from the picture above we started out with quite a large loaf. But it was gone in exactly one day!
Whole Wheat Zucchini Applesauce Bread
Makes 1 loaf
2 cups white whole wheat flour
1 ½ teaspoons baking soda
¾ teaspoon baking powder
1 teaspoon kosher salt
3 1/2 teaspoons ground cinnamon
3 large eggs
½ cup vegetable oil
½ cup plain applesauce
1 1/4 cups sugar
2 cups freshly grated zucchini
2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees F. Grease one 9 x 5 inch loaf pan and set aside.
2. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
3. In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
4. Carefully pour flour mixture into egg mixture, stirring until completely combined.
5. Pour entire mixture into loaf pan and bake for 1 hour, to 1 hour and 10 minutes depending on your oven. When it is finished the top should spring back when touch and a cake tester inserted will come out clean.
6. Allow the bread to cool in the pan for 10 minutes. Then carefully invert the bread onto a wire rack and allow it to cool before slicing and eating.