Sunday, August 19, 2007

Almost healthy zucchini bread

I made this with pattypan squash (it's what happens to be growing in our garden) instead of zucchini. if you do this, scoop out the seeds before you shred it - they're bigger, more like pumpkin seeds, and definitely don't add anything good to the bread! You could also use yellow summer squash.

3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3/4 cup brown sugar
3/4 cup Splenda for baking (or you can use white sugar)
1 tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup old-fashioned oatmeal
3 cups grated zucchini

Preheat oven to 325. Grease and flour two 8x4 loaf pans.

In a medium bowl, combine eggs, oil, applesauce, brown sugar, Splenda, and vanilla. Stir in baking soda, baking powder, and spices. Stir in flours and oatmeal. Finally stir in zucchini, stirring just to combine.

Pour into prepared pans and bake for 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

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