A Bit of Everything Zucchini Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I adapted this from a recipe I got online. It is less sweet and a bit more healthy if you opt for the healthy choice. Use the ingredients in parenthesis for a healthier substitute. Ingredients:
3 eggs |
1 cup vegetable oil (or 1 cup no sugar applesauce) |
1 cup sugar (or 2/3 cup splenda) |
2 cups flour (or 2 cups wheat flour) |
1/4 teaspoon baking powder |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
2 teaspoons vanilla extract |
1 cup nuts, chopped (walnuts, pecans, or macadamias) |
1 cup semisweet chocolate |
1/2 cup crushed pineapple (no juice) |
1 cup dried cranberries |
1 cup raw zucchini, shredded |
1 cup banana, mashed ripe (about 2 bananas) |
Directions:
1. Set oven to 350°F.
2. Shred zucchini and drain water; set aside.
3. Mash bananas and set aside.
4. In large mixing bowl, beat eggs, sugar (or Splenda), and oil (or applesauce) by hand well.
5. Add baking powder, baking soda, cinnamon, salt, and vanilla until well mixed. Then add in flour and mix well.
6. Mix in zucchini and bananas. Add the rest of the other ingredients and mix well.
7. Pour into well greased and floured bundt pan or 2 loaf pans. I prefer using Pam in a bundt pan because it comes out really nice sliced.
8. Bake in oven for 45-50 minutes or until tests done with toothpick.
9. Cool for 15 minutes and invert if using a bundt pan.
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