Zucchini.

Last night after dinner Brent and I were craving something sweet. We wanted desert and there was nothing. So I decided to attempt to make zucchini bread. It was SO easy and turned out SO good that we will most certainly be eating a lot more zucchini bread in our house. 

This is the recipe, and then there are the alterations I made to it. I plan to try again with some more slight alterations. 

Ingredients:
- 2 cups shredded raw zucchini 
- 3 eggs
- 1 3/4 cups sugar 1 1/2 cups sugar
- 1 cup vegetable oil 1 and about a 1/2 cup applesauce 
- 2 cups flour
- 1/4 teaspoons baking powder
-2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 1 cup chopped walnuts 3/4 ish cups raisons 


Preparation:

Put zucchini in strainer and press or squeeze with hands Put zucchini in towel and squeeze to get some of the excess liquid out. In a mixing bowl beat eggs, sugar, and oil applesauce together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts raisons , mixing just until all ingredients are combined. Add drained zucchini. Mix well. Pour into 2  4 greased and floured 8 1/2 x 4 1/2-inch mini  loaf pans. Sprinkle top with brown sugar (I did just a little thinking it would be good, next time I will add a little more, because it was GREAT!) Bake for 55 to 60 minutes until they look done at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.

It made four but we had already started eating one when I remembered to take a picture. It was awesome!