This week, Tuesday is my Sunday. We were in Asheville over the holiday weekend, and I took today off as well to have that “buffer” day before going back to work. So today I’m cooking for what’s left of the week.
The yummy dishes I’m fixing include Collard Greens with Black Beans & Sausage, Roasted Curried Cauliflower, and Zucchini Bread. Mmmmm. I have a delicious, healthy recipe that I’ll share with you today. As a side note, I used Dr. Pete’s Praline Mustard Glaze for the collard greens dish – featured in the picture. REALLY tasty.
Healthy Zucchini Bread
Makes 2 loaves
3 cups all-purpose flour (or 1 ½ C each all-purpose & whole wheat)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup unsweetened applesauce
1 ½ cups coconut sugar
1 tablespoon vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.