Zucchini Loaf for Mangia Monday!
Zucchini is one of those “do anything” veggies. You can have it uncooked as crudité or chopped into a salad AND you can make it part of dinner with pasta or sauteed with chicken. The best is you can also use it to satisfy your sweet tooth by creating this quick and incredibly moist Zucchini Loaf.
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1 cup sugar
• 1 cup zucchini, grated
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 cups flour
1) In a large bowl, beat the eggs. Mix in the applesauce and sugar. Stir in the zucchini. Blend in the vanilla.
2) Add the salt, baking powder, baking soda, and cinnamon. Mix well. Blend in the flour.
3) Pour into parchment paper-lined loaf pan (I used one 9″x5″x3″). Bake at 350° for 55 minutes, or until the tester comes out clean. Remove with paper to wire rack to cool before serving. Serves 10.
Using veggies in every meal is certainly a better-for-you option, even dessert. I put this recipe in a Weight Watchers® calculator and 1/10 is 8 points. Not bad! And it tastes so good. It’s dense but not heavy and just sweet enough. Other recipes use oil instead of applesauce but I tend to keep things healthier. Toast a piece for breakfast, even add some almond butter or lemon curd. Have it with a cup of coffee or tea for a mid-afternoon indulgence. I wouldn’t turn it away with a scoop of ice cream on top either!
This is the best way I know of to “loaf” around the kitchen! Ha!