National Bread Day

Bread is so good. The best food. Just think about how long we as humans have been eating it. For-ev-er. Because carbs are just so delish. There are so many different types of bread and I don’t think I’ve ever had one that I don’t like. To celebrate this glorious holiday, I made some of my zucchini bread which is near the top of my most favorite foods list. It never lasts long in my house.

The recipe is actually for vegans because my sister is one of those, though I actually like the way the bread comes out better than what the actual recipe calls for. So here it is!

-3 medium zucchini

-1 cup unsweetened applesauce

-1 cup sugar

-1 1/3 cup light vegetable oil

-1 tablespoon vanilla extract

-4 cups all purpose flour

-2 teaspoons baking powder

-1 1/2 teaspoons baking soda

-1 1/2 teaspoons cinnamon

-1/8 teaspoon salt

-1 cup walnuts broken into large pieces (optional)

1. Preheat the oven to 350 degrees. Grease two metal loaf pans (must use metal loaf pans; glass loaf pans will yield different results).

2. Shred the zucchini and measure out 3 packed cups.

3. In a large bowl, whisk the applesauce and sugar. Slowly whisk in the oil and add the vanilla. Stir in the zucchini.

4. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet mixture and stir with a wooden spoon until well blended. Stir in the nuts (optional).

5. Pour the batter into the 2 prepared loaf pans and rap on the counter to settle any air bubbles. Bake for 1 hour 15 minutes or until tester comes out clean. Let cool in pan for 10 minutes, then unmold and let cool completely on a rack. Wrap well and refrigerate for up to one week, or freeze for longer.

Get in my belly

Get in my belly


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