Zucchini on Steroids

The same neighbor who has given us tons of tomatoes just gave us two HUGE zucchini's. I swear, they are zucchini on steroids...they are MASSIVE. We were given these to use last year as well, and I remember being in shock of how large they were. Last year I made zucchini bread with them and this year I will do the same. However, I am going to use a different recipe. This time, I am going to use my Mom's traditional Zucchini Bread recipe. It is amazing. All of my Mom's sweet bread recipes are out of this world. Very moist, yet light on the oil, so flavorful and somewhat healthier than your typical sweet bread. I'm not sure why I did not make this recipe last year...I guess I just forgot about it. Well folks, here it is.

Ingredients:

3 eggs
1/2 cup canola oil
1/2 cup applesauce
1 1/2 cups sugar
2 cups grated zucchini
1 T. vanilla
3 cups flour (I use 1 cup whole wheat and 2 cups white)
1 t. salt
1/2 t. baking powder
1 T. cinnamon
1/4 t. ginger
1 t. baking soda
Optional-add raisins or chopped walnuts

Directions:

1. Heat oven to 350 degrees. Spray 2 bread pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, eggs, vanilla and sugar until blended. Stir in all remaining ingredients until well blended.

Spoon batter evenly into pans. Since this recipe makes two loaves, I decided to make one loaf and then one pan of muffins.

3. Bake the loaf for 50-60 minutes or until toothpick inserted in center comes out clean. If you are making muffins, bake for about 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about an hour.

Slather some almond butter on the bread and pop in your mouth...mmmmmmmm...