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Saturday, September 4, 2010

still got zucchini?

Suzanne’s Zucchini Bread

I call it this because I actually did make this one up. Essentially the goal of the recipe is to cram as much zucchini as possible into bread. It makes a very moist bread but one that should be kept in the fridge after the first day and if you don't plan to give one loaf away or eat a whole bunch in the near future, you'd do best to freeze a loaf. It won't keep, even refrigerated, for more than 3-4 days.

Preheat oven to 350. Grease 2 9 x 5 loaf pans.

1 ½ c. whole wheat flour
1 ½ c. unbleached, all-purpose flour
1 tsp. baking powder
1 ½ tsp. baking soda
2 tsp. cinnamon
½ tsp. allspice
½ tsp. cloves

½ c. cane sugar
½ c. packed dark brown sugar
2 TBSP vegetable oil
½ c. applesauce
2 eggs
4 (to 5) cups shredded zucchini

Combine wet ingredients with dry ingredients. Add optional raisins or dark (you can also use semi-sweet) chocolate chips. The chocolate increases this bread's likability to children significantly. Divide into loaf pans. Bake for 50-60 minutes, possibly more if extra zucchini is used or if it is very moist zucchini. Sometimes I also throw in some toasted wheat germ or ground flax if I use a lot of zucchini. This recipe also makes a huge batch of mini-muffins.

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