** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**
So maybe you were thinking that I was giving up on my garden and stopping the series since it’s been so long since I posted a recipe. But don’t worry, I am not. The sad news is that the deer have pretty much spoiled our entire “crop” of tomatoes. They ate most of the 15(!!) plants down to sticks. There are only 3 plants that are producing tomatoes and I’m not sure if they are strong enough to actually make red tomatoes but we’ll see. One of the plants is a yellow pear tomato plant and it seems to be doing the best so you can expect a recipe later this week. Next year we plan to put up a fence but for this year I guess we will just have to make do and dream of more tomatoes next year. And I guess I’ll have to buy tomatoes for the recipes I had planned for this series. The good news is that our zucchini plant is THRIVING! We came home from vacation to 4 zucchinis the size of my arm, 3 normal sized ones and a few more that will be ready to pick today or tomorrow.
With that being said, today’s recipe is for zucchini bread. And guess what. I like zucchini bread. No one is more shocked than me. I’ve been saying for 25 (almost 26) years that I do not like it but I admit that I had never tried it. This year my great friend Michelle finally forced me at gunpoint (OK the gun is an exaggeration) to try some and to my surprise I loved it. Since I was planning on posting about zucchini bread anyway it worked out pretty well. This recipe is wonderfully moist and spicy and I definitely ate half a loaf within a few hours of taking it out of the oven. So please, if you have been resisting zucchini bread your entire life, please, give this a try. You just might love it.
(Adapted from Allrecipes.com)
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/2 ground nutmeg
1/2 cup vegetable oil
1/2 unsweetened applesauce
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
Grease and flour four mini-loaf pans or two 8X4 inch bread pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Mine took about 55 minutes but things usually take a little longer in stoneware. I don’t think that 40 minutes would be enough in a regular pan but I would start checking just to be sure it doesn’t burn. Especially if your oven runs hot. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.