I recently
took a two-week vacation and came home to find my garden overrun with ginormous
zucchini. So I cranked up the air-conditioning, and in the middle of a summer
heat wave I spent the afternoon baking loaves of zucchini bread. Here’s one of
the recipes. Check back next week for another.
Apricot Applesauce Zucchini Bread
Ingredients:
1 large egg
1/2 cup light
brown sugar, packed
1/3 cup canola
or vegetable oil
1/4 cup
granulated sugar
1/4 cup sour
cream
1
teaspoon vanilla extract
1-1/2 cups all
purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4 teaspoon
salt, or to taste
1 cup unsweetened
applesauce
1 cup
coarsely grated zucchini, laid loosely in cup and not packed (don’t wring
out)
1/2 cup chopped
dried apricots
1/2 cup
chopped walnuts
Preheat oven
to 350F. Spray 1 4” x 8” loaf pan with floured cooking spray, or grease and
flour the pan; set aside.
Soak chopped apricots
in a bowl of water. Set aside.
To a large
bowl, add the first six ingredients, whisking to combine.
Sift flour,
baking powder, baking soda, and salt. Add to bowl, stirring to combine.
Drain apricots.
Stir together the applesauce, zucchini, apricots, and walnuts. Stir to combine
with other ingredients.
Pour batter
into loaf pan. Back 1 hr. or until top spring back.
Allow to cool before
slicing and serving serving.
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