It's zucchini season here in NJ and last week I hit paydirt at the local farmers market. I had grand plans, but then a heat wave hit and all motivation ceased. However, last night inspiration struck and baking I did.
This is the inspiration recipe:
This is my take:
2 cups shredded zucchini
¾ cup white sugar
¼ cup of apple sauce
¼ cup of evoo
1 ½ cups whole wheat flour
½ tsp of salt
½ tsp of baking soda
¼ tsp of baking powder
1 tsp of ground cinnamon
2 tsps lemon zest
1. Preheat over to 325 degrees F. Spray 8.5 x 4.5 inch loaf pan with pam.
2. Beat together the zucchini, sugar, egg and oil in stand mixer. In a separate bowl , sift together the flour, salt, baking soda and baking powder; stir in cinnamon and lemon zest. Add flour mixture into zucchini mixture until just blended on low setting. Pour the batter into the prepared pan.
3. Bake 45 minutes in preheated over or until knife comes out clean. Remove from heat, and cool about 10 minutes before turning onto a wire rack to cool completely.
Except I forgot to add the sugar last night! Whoops. It's still very good, not as sweet, but otherwise tasty. I will be making a few more loaves over the weekend and will be sure to include the sugar!