Katies Zucchini Bread-
Hello sweet bloggy friends. We have had a great harvest of zucchini from our garden lately. We have had it grilled, sauteed, raw,baked, stir fried and now in my super secret zucchini bread. That’s right friends, I’m sharing my super secret zucchini bread recipe (its la low sugar recipe )with you today, Enjoy!
What You’ll Need
1 ½ Cups all-purpose flour ( sifted)
2 tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp salt (optional)
½ tsp nutmeg
1/4 Cup sugar
3/4 Cup Splenda
1/4 Cup applesauce (low sugar)
½ Cup canola oil
1 Cup zucchini, skin and seed removed (shredded)
1/4 Cup raisins
¼ Cup walnuts (chopped) (optional)
Whipped topping (or freshly whipped cream) optional
Large mixing bowl
Medium mixing bowl
8 x 4 x 2 loaf pan
Wire cooling rack
Before You Start
Preheat oven to 350˚ and generously spray loaf pan (bottom and sides) with cooking spray.
Let’s Make It!
Put all the dry ingredients in a large mixing bowl and combined using a fork . In a medium bowl combine shredded zucchini, applesauce, sugar, splenda, cooking oil, egg, raisins and walnuts and mix well using a fork or whisk. Slowly pour into dry ingredients mixing a little at a time until moist. (It will look a lumpy, but shouldn’t look dry, if dry add a dribble of oil). Spoon into prepared loaf pan. Cook for approximately 50 -70 minutes. It’ll get a nice light brown color. Test for doneness with a toothpick or wooden chopstick. Cool in the pan for 10 minutes. Gently remove loaf from pan and let cool on wire rack. Cool completely.
Serving Suggestions Slice in ½ inch pieces and top with whipped topping. Butter, or my favorite, margarine.
**Katie’s Tid Bits** if you prefer it sweeter. Skip the applesauce and the Splenda and use 1 1/4 cups of sugar instead.
Sending prayers for all of those affected by Irene’s storm and flooding.