Wednesday, September 4, 2013

zucchini spice bread

to help bring in the autumn atmosphere.

well it's officially autumn, at least in my book it is. though it doesn't feel like it outside yet, i know it will soon because that's just how bipolar dutch weather is. 

yesterday, i made zucchini stuffed with quinoa, tomatoes, onions, and red peppers, with parmesan cheese sprinkled on top. yum.

even better was my Farmer's Market Skillet made with the leftover quinoa. SO GOOD. 

but the crowning glory was my zucchini spice bread. though it might now look like anything special, it's D.E.L.I.C.I.O.U.S.   it's spicy and warm, and it's perfect with a dollop of applesauce. coincidentally, there's no oil in the recipe, but applesauce.



1 3/4 cups grated zucchini (use the large side of the grater)

1 cup packed brown sugar

2 tablespoons granulated sugar

2/3 cup applesauce

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon cinnamon

3/4 teaspoon salt


In a large bowl, combine the sugars, applesauce, vanilla and eggs. In a separate bowl, whisk together
the flour baking powder, baking soda, spices and salt.

Add the dry ingredients to the sugar mixture and stir until combined. Stir in the grated zucchini. Add the batter to an oiled bread pan

Bake at 350 for 55 minutes or until cooked through.


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