After making my traditional zucchini bread sans the pineapple and nuts, I decided to try and lighten it up a bit. It turned out wonderful. The batter was a slight bit thinner and it took the full hour plus about 15 -20 additional minutes for the loaf pan to cook. The smaller pan took an hour and the 13x9 pan took 45 minutes at 350 degrees Fahrenheit.
Mix well together:
3 eggs
1/2 cup veggie oil
1 cup sugar
1-1/2 cups applesauce
2 teaspoons vanilla
2 cups zucchini - shredded
Sift and stir in
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1-1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
Pour into greased pan and bake.
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