Matt requested zucchini bread because we had leftover zucchinis from a dinner he made (Halibut with Crazy Water - see previous post), so I searched for a good recipe and tweaked it just a bit. This is what I came up with, and I think it's pretty dang good! Matt loves it, too!
Preheat oven to 325 degrees.
1 & 1/2 c. shredded zucchini (let sit on a paper towel to get moisture out)
1 egg
1/2 c. apple sauce (mine was sweetened, so I reduced sugar to 2/3 c.)
1 Tbsp. canola or vegetable oil
2 tsp. lemon zest (I also added a squeeze of lemon juice)
~Combine wet ingredients and set aside (I added the zucchini a bit later)~
1 c. flour
1/2 c. wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1 & 1/2 tsp. cinnamon
3/4 c. brown sugar
1/4 c. chopped walnuts
~Mix together dry ingredients, then add dry to wet and incorporate without over-mixing~
Lightly spray your loaf pan or muffin tin. I used 3 mini loaf pans and baked for about 33 minutes. If you use a muffin tin, 28-30 minutes will likely be good. If you use a larger loaf pan, it could take 40-45 minutes. Check if it's done by inserting a toothpick. It should come out clean.
Enjoy!!
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