Adventures in Cooking

This week I plan to share a few recipes Ryan and I have made since we moved in together. Our taste palate is relatively similar- if not spot on, and we are both willing to experiment.

This is Zucchini Bread IV. I
modified the recipe a little, I took out nuts and cut down on sugar and oil. Here's what I did.

Jen's Zucchini Bread
a modified recipe from here.

Equipment

• Oven
• Whisk
• 2 Large Bowls
• 1 9X5 inch Loaf Pan
  

Ingredients

• 3 eggs
• 3/4 cup vegetable oil
• 1/4 cup applesauce
  
• 1 1/2 cups white sugar
• 2 cups grated zucchini (skin removed)
  
• 2 teaspoons vanilla extract
• 3 cups whole wheat flour
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
  
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt

Directions

1. Preheat oven to 350 degrees F. Grease and flour one 9x5 inch loaf pans.
2. Beat eggs until frothy. Add Oil applesauce and sugar. Mix in zucchini and vanilla. In another bowl whisk all dry ingredients: flour, cinnamon, soda, baking powder, and salt. Add to eggy mixture in three parts. Mix until just combined.
3. Bake for about 60 minutes, or until a toothpick come out clean.