October 8, 2012

Super Moist Zucchini Bread/ Muffins

My neighbor made this for me and now I'm hooked--super yummy!
by: Wheat Cookin’ Made Easy

1/2 cup brown sugar
1 cup white sugar
1/2 cup canola oil
1/2 cup applesauce (or omit applesauce and increase canola oil from ½ cup to 1 cup)
4 eggs
2 teaspoons vanilla
3 cups whole wheat white flour OR 2 cups ww white and 1 cup all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg or 1/8 teaspoon cloves
1/2 teaspoon salt
3/4 teaspoon baking powder (non aluminum baking powder)
1 teaspoon baking soda
3 cups shredded zucchini, unpeeled (~2 medium)
1/4 cup milk may be necessary for muffins

Optional—reduce sugars to 1 cup total and add 1/3 cup mini choc chips
Optional—Chocolate bread: Add 6 TB unswtnd cocoa powder & 1/2 c mini choc chips
Optional--Topping:  2 TB brown sugar, 2 TB white sugar, ½ tsp cinnamon

Combine in large bowl, sugar, oil, eggs and vanilla.  Mix well.  Add dry ingredients and blend thoroughly.  Fold in zucchini (and milk if making muffins) until well incorporated. If using topping, sprinkle on top.  Bake @ 350

Bread:  Pour mixture into a greased/floured (or line pan with waxed paper) bread pan, plus a mini bread pan and bake for 60 minutes. Let cool on rack 5-10 minutes.
Muffins:  21 - 24 muffins ~ 17 minutes

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