A very sweet, moist loaf. A great alternative for dessert. This recipe evolved from a zucchini bread recipe. This isn’t the healthiest recipe ever, but is a little better than the run of the mill zucchini bread. This recipe qualified for Round Two of the Aetna Healthy Food Fight Cooking Contest. Originally posted on TheMoreWithLessMom.com.
- 3 eggs
- 2 cups sugar
- 2 cups summer squash, shredded (the yellow ones, 1-2, using the big holes on your grater or processor)
- 1⁄4 cup vegetable oil
- 3⁄4 cup applesauce
- 1 tablespoon vanilla
- 1 1⁄2 cups flour
- 1 1⁄2 cups wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄2 cup golden raisin
- 1⁄2 cup nuts, chopped (optional)
- Preheat oven to 325*.
- Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
- Beat eggs until foamy.
- Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
- Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add to wet ingredients.
- Fold in raisins and optional nuts.
- Pour into prepared pans.
- Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean.
- Cool for 10 minutes on cooling rack, then remove from pans.
- Cool completely on rack before slicing.