Again with the zucchini...

I just couldn't stop myself last weekend.  I went to a wonderful farmers' market in St. Paul with some friends, and the only thing I bought was more zucchini.  Have I mentioned how much I like zucchini?  I love it, in case you had not heard. 

Since it was the first day of school on Tuesday, I thought I would try to brighten the day of my fellow teachers by bringing them mini loaves of zucchini bread (which I made sure were baked ALL the way...unlike my last attempt at zucchini bread...HELLO, surprise centers!).  

This bread was delicious!  It was moist and sweet and cinnamon-spiced.  The mini loaves just made it so much more fun, but you can bake it in 8" by 4" loaf pans as well.  

Mom's Zucchini Bread

Ingredients:

3 cups all-purpose flour (I substituted one cup of whole-wheat flour and 2 cups of all-purpose flour)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

3 teaspoons vanilla extract

1 cup white sugar

1 cup brown sugar

2 cups grated zucchini (Make sure to squeeze the moisture out of the zucchini after you grate it using a clean kitchen towel!)

Directions:

1.  Preheat oven to 325 degrees and grease 8 mini loaf pans or two 8" by 4" loaf pans.

2.  Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.  

3.  Beat eggs, oil, applesauce, vanilla extract, and sugars together in a large bowl.  Add the sifted ingredients and beat well.  Stir in zucchini.  Pour batter into prepared pans.

4.  Bake for 40 to 60 minutes or until a toothpick inserted in center comes out clean.

Source:  Adapted from allrecipes