Ah Zuke! Et encore zuke! – zucchini bread revised

Yeah, it’s a stupid pun, but if you know any French at all, you might just get it.

Zucchini are everywhere these days. I planted a plant in the middle of my flower bed this summer (please don’t ask why) and ignored it. For my pains, I am over-run with squash. Luckily, I like them quite a bit…..

So here’s my Zucchini loaf, or rather loaves. What’s the sense in making just one?? Who has that little zucchini? Before alteration:
4 eggs
1 cup canola oil
2 cup granulated sugar
2 cup grated zucchini (unpeeled)
2 tsp vanilla

4 cups white flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon

Dump sugar and oil in, mix, add eggs, add zucchini, add vanilla. Mix dry ingredients together, add to wet. Pour into greased pans and bake at 350F for almost an hour.

After revision:

2 eggs
1/2 cup canola oil
1 cup applesauce
2 cup Splenda
2 cup grated zucchini (unpeeled)
2 tsp vanilla

2 cups white flour
2 cups whole wheat flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp cayenneNot much real difference, I suppose, but the extra cinnamon is heavenly and the tinsy touch of cayenne adds a pleasant warmth (no burning, just savoury).

Notes:

• the Splenda used was the kind that scoops like sugar. For heaven’s sake, don’t use it in anything other than baking. It makes coffee taste like utter crap.
• the eggs were large
• zucchini can be grated and thrown into a freezer bag or tub until you’re ready to use it. When you thaw it out, drain off about half of the excess moisture. Frozen, it’ll keep for around six months (in my experience).
• grease the pan. Don’t forget this step, especially if you’re cutting back on fat content.
• chocolate chips added will negate everything you’ve improved on, as will excess butter spread upon serving.