1 1/2 cups sugar
1 1/2 cups white flour
1 1/2 cups whole wheat flour
3 TBS (yep, Tablespoons!) vanilla
1/3 cup butter (real stuff)
1/2 cup applesauce
2 cups grated zucchini (leave the skin on)
1/4 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 cup minced nuts (optional) – we like walnuts
1. Preheat to 350.
2. Combine all ingredients in one huge bowl, mix well.
3. Pour into two greased (or Pam-ed) loaf pans, or 1 bundt cake pan.
4. Bake for one hour. Here at 3500 feet, we bake for 1:10 or so – use the toothpick inserted in the center to come out clean test.
I double this recipe and make one bundt cake and 2 loaves, trying to stick at least one loaf in the freezer before my ravenous hordes get to it. It’s low fat (comparatively), loaded with good stuff, and makes a pretty decent breakfast-in-a-hurry! Or a snack… or dessert…