Garden Bounty

We garden and grow most of our own vegetables for the summer and usually get enough to make it well into winter. We usually get a bounty of fresh, organic veggies that are our favorites. The last two years we have had quite a bit of zucchini. Lots and lots of zucchini. We have found some very creative ways to use it up. One of our favorites is zucchini bread. The batter is so versatile that you can use it for bread, cake, muffins or pancakes. Once you have baked and cooled the bread, it makes a wonderful french toast.

Zucchini Bread

3 c. all purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
1 T. cinnamon
3 eggs 
1/2 c. vegetable oil
3/4 c. applesauce
1 c. white sugar
1 c. brown sugar
1 T. vanilla
2 1/2 c. grated zucchini

Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.

Sift flour, salt, soda, baking powder, and cinnamon together in a bowl. 
In a separate bowl, beat eggs, oil, applesauce, vanilla, and sugar together. Add dry ingredients to wet mixture and beat well. Stir in zucchini until well combined. Pour batter into prepared pans and bake 45 to 60 minutes or until center is set and toothpick comes out clean. Cool in pans for 15 minutes and the remove from pan.

Note: There are no preservatives in this bread. Keep it in the fridge or package into serving sizes and freeze.