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  1. Zucchini Overload Means We Must Make Zucchini Bread!

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    July 18, 2013 by Emily

    zucchini-bread
    Summer squash season has started, and as expect my CSA basket is overflowing with Zucchinis. Well, Alex “just can’t” eat it, yes I’m marrying a picky eater. But just like a lot of picky eaters.. if he can’t SEE the offending ingredient he doesn’t really care. Thank goodness for zucchini bread!

    This makes 2 loaves

    3 eggs
    1 cup unsweetened applesauce
    3/4 cup white sugar
    1/2 cup brown sugar
    2 1/2 cups grated zucchini
    1 tablespoons vanilla extract
    1 cup all-purpose flour
    2 cups wheat flour
    1 heaping tablespoon pumpkin pie spice
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt

    Preheat oven to 350°F.

    Grease and flour two 8×4 inch loaf pans, if you want to “belt and suspenders” it go ahead an line the pans with parchment as well.
    Place all the grated zucchini in a tea towel and squeeze out the extra liquid.In a large bowl, beat the eggs with a whisk then stir in oil and sugar, then zucchini and vanilla.Combine flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.Stir this into the liquid mixture until just combined. Divide the batter into prepared pans.

    Bake loaves on center rack for 60 minutes or until a tester inserted into the center comes out clean.


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