KALEIDOSCOPE

My garden is producing zucchini at an unbelievable rate.  At one point, I thought I had green counters rather than yellow.  It’s time for zucchini bread, zucchini brownies, and zucchini whatever.

In my haste to get the first loaf of zucchini bread made, I inadvertently mismeasured some of the ingredients.  Thankfully, the loaf tasted fabulous.

In trying to figure out what I left out, I found that I had made a healthier loaf of bread, and one that was better for my husband who is a diabetic.

Here’s the new recipe.

Preheat oven to 350 degrees.

*Use “Pam” to grease and then flour one large loaf pan (or depending on the large size 2) or four mini loaf pans.

*Grate and drain 2 cups of zucchini

*Mix the following dry ingredients together and set aside.

1 cup unbleached all purpose flour

1 cup whole wheat flour

3 teaspoons cinnamon

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

*In a mixing bowl, beat the following together.

3 eggs

1 cup white sugar

1 cup natural applesauce

2 teaspoons vanilla

*Stir the zucchini into the wet ingredients till well mixed.  Then, stir in the dry ingredients.

*Pour into the prepared loaf pan(s) and bake.

**Large loaves at least 1 hour.

**Mini loaves 40 minutes - 60 minutes

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