Whiteley Creek Homestead

Frost is predicted for tonight so I am frantically using my zucchini. I made zucchini crisp for dessert last night. I also made two loaves of zucchini bread, of which not a crumb remains.  The bread recipe called for 1 cup of oil. Instead, I substituted 1/2 cup oil and 1/2 cup applesauce. I also reduced the 2 cups sugar to 1 cup. The changes produced a very tasty product without compromising the flavor or moistness. Today I will make two more loaves to serve my bed and breakfast guests in the morning, as well as to send with Lisa and Jessie tomorrow for a snack on their flight back home to New Jersey and Florida.

Zucchini Bread

3 eggs

1/2 c. oil

½ c applesauce

1 c sugar

2 tsp vanilla

2 c. grated zucchini

2 ½ c flour (I used 1 ½ c unbleached all-purpose flour + 1 c. w.w. pastry flour.)

½ c oatmeal

1 tsp baking soda

½ tsp baking powder

1 tsp salt

3-4 tsp cinnamon (I used 4 tsp.)

½ cup chopped walnuts or pecans

Preheat oven to 325. Grease and flour 2 small loaf pans (4 ½ x 8 ½).

Beat eggs. Add oil, applesauce, sugar, vanilla, and zucchini. Mix together. Add dry ingredients. Pour Pour into loaf pans. Bake for 1 hour.