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Tuesday, July 24, 2012

Zimply Zuperb Zucchini Bread



It's Too Yummy Tuesday!
 On select Tuesdays I'll share delicious recipes either inspired by my books or that are just plain delicious!

Today's offering is the perfect way to use up that zucchini that has been taking over your summer vegetable garden!

ZIMPLY ZUPERB ZUCCHINI BREAD

A tweaked version of a recipe I found on allrecipes.com to reduce the fat. Super moist and rich! You can substitute chocolate chips, walnuts, or dried cranberry for the raisins. Makes 2 loaves.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tbsp ground cinnamon
3 eggs
1 cup applesauce (you can use vegetable oil instead, but this bumps up the calories and fat)
1 cup white sugar
1 cup packed light brown sugar
1 tbsp vanilla extract
2 cups grated zucchini*
1 cup raisins

Directions:

Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Sift together flour, salt, baking powder, soda, and cinnamon in a bowl. Beat together eggs, applesauce, vanilla, and sugars in a large bowl. Add sifted ingredients to the creamed mixture and stir until well combined. Gently stir in zucchini and raisins until blended. Pour into loaf pans.

Bake for 50 to 60 minutes or until toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove bread from pan and let cool completely on rack. 

*The zucchini should not be squeezed/patted dry in order to add to the dense, moist richness of this bread. However, I've found it best not to incorporate the liquid that collects at the bottom of the bowl used to grate the zucchini. I pour that off first. Enjoy!



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J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.

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