Zucchini Bread

The basics of this come from my Betty Crocker cook book but of course I have modified it to make it healthier and less caloric. My son doesn't like nuts so we have removed that from the recipe but you could certainly add them back in.


2-3 c. shredded zucchini
3/4 c. rock sugar
1/3 c. vegetable oil
1/2 c. apple sauce
1 tsp. vanilla
2 eggs
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. baking powder

Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350°F. Grease bottoms only of loaf pan with shortening or cooking spray. In large bowl, stir zucchini, sugar, oil, apple sauce, vanilla and eggs until well mixed. Stir in remaining ingredients. Bake 8-inch loaf 50 to 60 minutes or 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack for 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.