Earth Bread

Yes, its that time of year again.  The time when you realize that you should have planted only one zucchini plant instead of four.  And while this year I am without any veggies due to the deer who keep eating the blossoms off the plants (the little jerks), I have been stocking up at my local farmers market.  No shortage of summer squash here.  And with this in mind, I would like to post my FAVORITE zucchini bread recipe.
There are so many of them out there and all seem to be about the same (I do have a chocolate zucchini bread recipe that is amazing) but this one has a few twists.  By all means stick to what works for you, but if you are in the mood for something a little different give this one a try.  This bread is OH so good for you and freezes beautifully for several months.  It also makes a great sandwich with cream cheese for a child-or adult-lunch!  It took at least a dozen tries (and more zucchini than you can imagine) but I finally nailed the recipe.  I have been making it year round and now that its zucchini season again-bring it on!  I’m ready.  And who knows?  You may find yourself at the farmers market too.  In need of more zucchini perhaps?
Earth Bread
Makes 2 large loaves or 4 small ones or ALOT of muffins
Recipe Modified 6/21/11

In a large bowl combine:
3 eggs
1/2 c oil
1 c sugar
1 med. banana, mashed
1 large carrot, peeled and grated
1/2 large zucchini, washed and grated (about 1 1/2-2 c)
2 tsp vanilla
1/2 c unsweetened applesauce

Add and mix just until blended:
1 1/2 c all purpose flour
1 1/2 c white whole wheat flour
1/4 c wheat germ
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 c chopped walnuts (opt)
1/2 c raisins (opt)

Pour evenly into two large, sprayed, loaf pans.  Bake at 350 for about an hour or until toothpick inserted into the center comes out with only a few moist crumbs attached.  Cool in pans for about 10 minutes, then carefully turn out onto a cooling rack to cool completely.  If making four mini-loaves, bake for 35-40 minutes and 20-25 minutes for muffins.