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?
Makes 2 large loaves or 4 small ones or ALOT of muffins
Recipe Modified 6/21/11
In a large bowl combine:
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.