Hi guys!Remember the peach cobbler post from September? If you have not seen it, click on this link: https://lewissisters.wordpress.com/2016/09/05/peach-cobbler/
When we received the peaches that we used for the cobbler, Grandma Muse and my uncle gave us other vegetables and fruit from their garden. I made this wonderful bread in September and saved it to post this month. This recipe comes from Angie’s cookbook and we found it to be absolutely delightful!
Peel your zucchini before grating; also, be careful that you don’t grate your fingers, ouch! Grating zucchini is a great work out too. Ha-ha you will want to ring some of the extra liquid out of your shredded zucchini before adding it to your batter. To do this, I put the zucchini in a strainer lined with paper towels and wrung it out.
I made this recipe twice and learned, you can cut out ½ cup sugar and the bread still tastes fantastic.
Thanks for the recipe Angie, it is delicious!
1 cup oil (applesauce)
2 cups sugar (1 and ½ cups works well too)
3 tsps vanilla
2 cups shredded zucchini (1 medium zucchini)
3 cups flour (gluten free)
1 tsp baking soda
1 tsp salt
3 tsps cinnamon
¼ tsp baking powder
½ cup chopped nuts (optional)
1. Combine oil/applesauce, sugar, and eggs in a large bowl, beat well. Blend in vanilla and zucchini.
2. Sift dry ingredients together then add to wet mixture. Pour batter in to a greased and floured loaf pan.
3. Bake 350* for 1 hour. (If using smaller pan bake time 30 min).
4. Bread is done when a toothpick inserted comes out clean.