Earth Bread

Earth Bread by Brittany's Pantry - A quick bread full of healthy ingredients!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.
Earth Bread by Brittany's Pantry - A quick bread full of healthy ingredients!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 by Brittany's Pantry - A quick bread full of healthy ingredients!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.