I had five really large zucchini taking up space on my counter, so what better to do with them than grate them into ZUCCHINI BREAD?
Almost the same as carrot cake, I don't know why this is called a bread, other than it being baked in a loaf-shaped pan.
Wet Ingredients
5 cups — grated zucchini
2 cups — organic applesauce
1 cup — sunflower oil
4 tsp — vanilla
Dry Ingredients
4 cups — organic white flour
2 cups — organic whole wheat pastry flour
6 tblsp — ground flax seeds (optional)
1 tsp — salt
2 tsp — baking soda
1 tsp — baking powder
4 tsp — cinnamon
1 tsp — arrowroot powder or organic cornstarch
2 cups — organic brown sugar
Regardless, I peeled and cored the five giant zucchini and ran them through an electric grater, yielding enough for two batches of loaves, which was around ten cups of zucchini.
I stuffed some in a freezer bag for later and used the rest in this recipe off the internet, with a few changes. This recipe makes six small loaves of zucchini bread.
Method
Preheat the oven to 325F degrees. Oil six small loaf pans, approximately eight by four by five inches.
Whisk together four cups of white flour and two cups of whole wheat pastry flour, along with six tablespoons ground flax seeds (optional), one teaspoon salt, two teaspoons baking soda, one teaspoon baking powder, four teaspoons cinnamon, one teaspoon arrowroot powder or cornstarch, and a little less than two cups of Sucanat, which is organic brown sugar.
Whisk together two cups of unsweetened applesauce, five cups of grated zucchini, one cup of sunflower oil, and four teaspoons of vanilla extract.
Mix the dry and wet ingredients together and distribute the batter among six small oiled loaf pans.
Bake the loaves for seventy minutes. Cool for ten minutes before taking out of pans and cooling them on a rack.
I cut the sweetness of these loaves in half from the original recipe, added some whole grain flour, and cut back on the oil. You might like them otherwise, but they are a tasty snack however you cut them.
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