Whole Wheat Zucchini Bread

Makes 2 standard loaves or 4 mini loaves

I use half oil and half applesauce in this whole wheat zucchini bread, and it comes out tasting rich and moist. Everyone is always pleasantly surprised when I tell them it’s my healthier version of zucchini bread.

ingredients

2 1/2 C. whole wheat flour
1/4 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
4 tsp. ground cinnamon
3 eggs
1/2 C. vegetable oil
1/2 C. unsweetened applesauce
2 C. sugar
2 tsp. vanilla extract
2 C. grated zucchini

directions

1
1. Preheat oven to 325 degrees. In medium bowl, sift together first 5 ingredients (flour through cinnamon). Set aside.
2
2. In large bowl, combine eggs, oil, applesauce, sugar and vanilla. Beat well with electric mixer. Stir in zucchini. Add flour mixture in batches and stir until just combined (do not over mix).
3
3. Spray 2 regular size loaf pans or 4 mini loaf pans with nonstick spray (bottom and sides). Bake in the center of oven for approximately 50 minutes for 4 mini loafs or 65-75 minutes for 2 regular loaves. Cool slightly, run knife around edge of pan to release bread from sides; remove from pan. Cool on wire rack or seal in plastic wrap to lock in moisture.

notes

This zucchini bread freezes incredibly well. Wrap it in plastic wrap after cooling it for a few minutes in the pan. The plastic wrap will basically act as shrink wrap, sealing in the moisture. Keep it in your freezer for up to 4 months.

Source: www.hiphostess.wordpress.com