Have I ever said how much I love having another freezer? Because I really really really do. Especially now, as I have berries from the summer stashed in it, and this bread about to be stashed! We'll bring out a loaf at a time, toast slices, and top with butter or cream cheese or peanut butter . . . or even better, some amazing homemade cinnamon sugar butter!
Enough already. The bread is out, time to give you my recipe, adapted from the classic Better Homes & Gardens cookbook. My version is WAY healthier, with no oil and half the sugar, but just as delicious. So then you can load it up with yummy toppings and not feel guilty at all! Or maybe that's like buying low calorie cookies and eating the whole box . . .
1 1/2 cups flour (I use half whole wheat)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 beaten egg
1/2 cup sugar
1 cup finely shredded zucchini (peel left on)
1/3 cup unsweetened applesauce
Mix dry ingredients. Mix wet ingredients (yes, sugar is a "wet" ingredient). Combine, stirring just until moistened. Fold in 1/2 cup chopped walnuts or pecans (toasted) if your daughter is not deathly allergic. Bake at 350F for 50-55 min, until golden brown and knife comes out clean. EAT!
Maybe you want the butter recipe, too?
Munsell Cinnamon Sugar Butter
1 stick butter
1 cup confectioners sugar
2 teaspoons cinnamon