22 May 2011
Our garden is producing! We started getting squash and zucchini the last week of April! Yea! It is so fun.
I thought it would be appropriate to share a zucchini bread recipe. I tried to healthy this up a bit and was totally pleased with the results.
makes 3 large loaves
1 3/4 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 cup honey
1 cup agave nectar
1/2 cup oil
1/2 up applesauce ( I just use one natural cup of applesuace, it is slightly more than 1/2 a cup usually)
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
1 cup special dark chocolate chips
Preheat oven to 350 degrees F. In a large bowl, combine flours, salt, nutmeg, baking soda, and cinnamon. In a separate bowl, combine oil, applesauce, honey, agave, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and chocolate chips- fold in. Bake in 3 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 6-7 mini loaf pans for about 45 minutes.
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