Zucchini Bread

This bread is delicious with garden fresh zucchini. Frozen zucchini works well with the recipe, too.

Ingredients

4 eggs (or egg substitute)
2 cups sugar (or 1 cup sugar and 1 cup Splenda)
3/4 cup unsweetened applesauce
1/4 cup olive oil (or vegetable oil)
1/4 cup pineapple (or pineapple-orange) juice
3 1/2 cups white flour
1 tsp table salt
1/2 tsp baking soda
4 tsp baking powder
1 1/2 tsp vanilla
2 cups grated zucchini (do not peel)
1 cup chopped walnuts (or pecans)

Directions

In large bowl, beat eggs and sugar. Add oil and mix. Add dry ingredients and mix. Add zucchini, walnuts, and vanilla. Split mixture between 2 greased loaf pans. Bake at 350 degrees for 55 minutes.

Notes

I have halved the recipe to make one loaf.
Using 1 1/2 cups wheat flour and 2 cups white flour adds another dimension of taste.

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