Zucchini Bread

Zuchinni is a wonderful vegetable that even though it is abundant when in season can easily be added to recipes without changing the flavor.

This recipe can also be made into muffins by dividing the batter into muffin cups and shortening the baking time. It was originally based on a recipe from AllRecipes.com however I have made many modifications.

Makes 2 8″ loaves

1. Pre-heat oven to 350. Grease and flour 2 8×4″ pans.
2. Sift Together

2 c. all purpose flour
1 c. whole wheat flour
1 t. each of salt, baking powder, baking soda
1 T cinnamon

3. In another bowl beat

3 eggs
1/2 c. oil (I used canola)
1/2 c. applesauce
1 c. white sugar
1 c. brown sugar
1 T vanilla

4. Add dry to wet and stir until well combined.
5. Add 2-3 c. of shredded zuchinni (I used a food processor to shred) AND 1 c. raisins. Combine well
6. pour into pans and bake 40-60 min.

You could add cranberries or nuts or other dried fruits if you desire. If you do not have applesauce you can substitute oil. If you do not have 3 eggs you can substitute bananas for some of them. You could probably even reduce the sugar more.

I usually leave one out to eat and freeze the other loaf for the winter.