Zucchini Bread

I had some leftover zucchinis in the fridge.  I thought about grilling them or making jigae (Korean stew) with it.

What better than zucchini bread! 

I used my Japanese slicer.

Zucchini Bread

recipe from Sunset (healthy version below**)

makes 2 loaves

3 large eggs

2 cups sugar 

1 cup vegetable oil

2 cups grated zucchini

1/2 teaspoon vanilla

3 cups flour

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup chopped walnuts (optional)

Preheat oven to 350°. Grease 2 loaf pans (9 in.).

In a large bowl, beat eggs with a whisk. Add sugar, oil, zucchini, and vanilla and stir with a spatula until well mixed. Add flour, cinnamon, salt, baking powder, baking soda, and nuts; stir until just combined.

Pour batter into pans. Bake until a toothpick inserted in the center of each loaf comes out clean, 45-55 minutes. Cool loaves 10 minutes in pans, then turn out onto a rack and cool completely before slicing.

**I've tweaked the recipe for a healthier version

3 large eggs

1 3/4 cups sugar 

1/2  cup vegetable oil

1/2 cup of applesauce

2 cups grated zucchinis

1/2 teaspoon vanilla

3 cups white whole wheat white flour (picture of the flour below)

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup chopped walnuts (optional)