Sunday, January 22, 2006

Big Zucchini Gingerbread

2 c whole wheat flour
1 1/3 c all-purpose flour
1/2 c wheat or oat bran
1 t baking soda
1 t baking powder
1/2 t kosher salt
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
3 c grated zucchini
3 eggs
1/2 c applesauce
1/2 c oil
3/4 c brown sugar
3/4 c molasses

Preheat oven to 350°. Prepare two loaf pans by spraying with non-stick spray. Combine dry ingredients in a large bowl. Combine wet ingredients including zucchini in a smaller bowl. Add the wet ingrients to the dry and stir until just combined. Pour mixture into loaf pans. Bake for 45-50 minutes.

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