Happy New Year! It’s hard to believe the holidays are over but I have to admit I am happy about it. It has been a whirlwind two weeks. I overindulged like everyone else and am ready to start eating healthy again. So in honor of my newfound healthy eating I decided to make zucchini bread.
My zucchini bread recipe isn’t your average heavy, oily, sugary and too sweet type. It is a toned down version that lets the zucchini be the star of the show. One of the best parts of this bread is its sweet crisp top. Make extra loaves to freeze and have it later in the week for after school snacks. Enjoy and have a great week!
3 T. Water
1/2 c. vegetable oil
½ c. unsweetened applesauce
2 c. granulated sugar
1 tsp. vanilla
2 c. finely chopped and unpeeled zucchini
3 c. unbleached all purpose flour
3 tsp. cinnamon
2 tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
Preheat oven to 350 degrees and spray two 8 inch loaf pans with dairy free baking spray.
In a mixer fitted with the paddle attachment combine the water, vegetable oil, sugar and vanilla. Stir in the zucchini and mix well.
In a medium bowl combine the flour, cinnamon, salt, baking soda and baking powder with a wire whisk. Stir the dry ingredients into the zucchini mixture until just combined. Pour into prepared pans and bake 50-60 minutes or until cake tester comes out clean.