ZUCCHINI BREAD
Yummy! Share this with someone and you'll have a friend for life (I can't guarantee that) but I bet they'll ask for more.
I always make a few loaves at a time so I can freeze one to pull out later. I am always planning ahead.
3 cups shredded zucchini (washed with skin)
1&1/2 cups sugar
1/3 cup unsweetened applesauce
1 T vegetable oil
2 t vanilla
2 eggs
4 egg whites
1&1/2 cups whole wheat flour
1&1/2 cups unbleached flour
2 t baking soda
1 t salt
1 t ground cinnamon
1/2 t ground cloves
1/2 t baking powder
1/2 cup raisins
Preheat oven to 350.
Place rack second from the bottom.
Spray the bottom of two 8-inch loaf pans with vegetable oil.
In a large mixing bowl mix together zucchini, sugar, applesauce, oil, vanilla, eggs and egg whites.
Mix all dry ingredients together then stir into zucchini mix. Blend well.
Split batter between the two bread pans. Bake 50 minutes. Check if done by inserting a knife in center. If it comes out clean, it's done. Cook an additional 5 to 10 minutes if needed.
Let bread cool 10 minutes then remove from pans.
Makes 2 loaves of bread.
Recipe from:
In The Kitchen with Tamela!
To purchase a copy, call Tamela Sanchez at (503) 422-1318