Zucchini Bread

Today’s harvest: 3 zucchini.  I can’t claim to be overrun with summer squash and just looking for ways to use it.  So, I’ll fess up.  I was just craving zucchini bread.  This version uses whole wheat flour and less sugar and oil than many recipes.  The crust is crisp, the center moist, tender and sweet.

Ingredients

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinammon
2 eggs
1/4 cup canola oil
1/4 cup applesauce
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
1 cup grated zucchini

Directions

• Preheat oven to 325.
• Grease a 9 x 5 loaf pan.
• Combine flours, salt, baking powder, baking soda, and cinnamon in a bowl.
• In a separate bowl, beat eggs, add oil, applesauce, sugar, brown sugar, and vanilla.
• Stir in grated zucchini.
• Add zucchini mixture to dry ingredients; mix until combined.
• Bake for 45 – 55 minutes, until a toothpick inserted in the center comes out clean.

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.