Unrecipe of the Week: Zucchini Bread

B is a banana bread fiend, so it would seem that zucchini bread would be an obvious alternative. Or maybe not.

This rich, moist and mostly healthy treat was met with skepticism, when she demanded to know why there was green stuff in her banana bread. Did I have to put zucchini in EVERYTHING? ( Well, lately yes I do!)

Her father, who hates bananas, liked the cinnamon and allspice flavor and bread-like texture.

You can please some of the people some of the time, but not all of the people all of the time. Or something like that…

Here is the recipe. See for yourself if you are on Team B or Team S.

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Zucchini Bread
Sift together 1 1/2 cups of whole wheat flour, (or a mix of regular and whole wheat if you prefer),1/2 teaspoon each of baking soda, baking powder, salt, cinnamon, and all spice in a bowl and set aside.

In another bowl mix together 1 egg, 1/3 cup of canola oil, or another neutral oil such as sunflower or grape seed oil, and 1/3 cup unsweetened applesauce, 2 tablespoons plain yogurt, (I used non-fat Greek), 2 teaspoons vanilla,and 3/4 cup sugar. Mix well and stir in flour mixture until combined.

Fold in 1 grated medium sized zucchini  ( about 1 cup ) to the batter, and stir to mix.

Pour mixture into a loaf pan which has been sprayed with cooking spray or lightly oiled.
Bake at 325 degrees for about 50-60 minutes, until a toothpick comes out clean.

Cool on a rack and enjoy! ( or not, as the case may be.)

photo: Glasshouse Images

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