Ingredients

  • 3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 pinch nutmeg, fresh if possible
  • ½ cup chopped pecans or walnuts
  • ¾ cup raisins, optional
  • ½ cup chopped pecans or walnuts, optional
  • 1 teaspoon vanilla extract
  • 1 cup soymilk or ricemilk
  • ½ cup apple sauce
  • 2 cups grated zucchini, (3 or 4 small)
Keywords
quickbreads, breakfast, snacks
MacGourmet downloadZuchinni Bread. To import, drag image to your MacGourmet recipe box.

Directions

Preheat oven to 325. In a large mixing bowl, combine dry ingredients. Add
raisins, and nuts if desired. Make a well in center.

Stir in vanilla, soymilk and applesauce. Fold in zucchini.

Add wet ingredients to dry ingredients; stir just until well blended. Pour
batter into oiled 9-by-5-by-3" loaf pan. Bake for 60-70 mins, or until tester
inserted in center comes out clean. Cool 10 mins in pan. Invert onto serving
plate; cool completely before slicing. Makes 16 slices.

NOTE: I do not bake this, or most, quick breads in loaf pans, but in regular
shallow glass pans. This cuts down the cooking time, and I also find they
cook more thoroughly and reliably. If baking in a shallow pan, bake at 350
for about 25 minutes.

Source

Servings/Yield