Zucchini Bread in Heels

Ah, fall! With the ginger cookies under my belt, I’ve moved on to breads. Yesterday, I doctored a zucchini bread recipe from America’s Best Recipes 2002. For example, I used 2 eggs and 1 egg white instead of the 3 eggs in the original recipe. I used carrot puree instead of applesauce. And I added 1 cup of dried cranberries instead of walnuts or pecans. I was VERY tempted to play with the flour … maybe use some whole wheat instead of only all-purpose. Perhaps I’ll try that next time.

As with many bread recipes, this made enough for two loaves. Bonus! I froze the second loaf for later this fall.

Happily, the end result was just as tasty as the original – only with less “bad stuff” and more hidden fruits and veggies for the tater tot!

Zucchini Bread In Heels

2 cups sugar

1 cup canola oil

2 eggs

1 egg white

2 teaspoons vanilla

¼ cup + 1 tablespoon orange juice

2 cups shredded zucchini

½ cup carrot puree

3 cups all-purpose flour

2 teaspoons baking soda

¾ teaspoon baking powder

1 teaspoon salt

1 ½ teaspoon cinnamon

¾  teaspoon nutmeg

1 cup dried cranberries

Preheat oven to 350 degrees.

Combine sugar and next four ingredients in a bowl and mix until blended. Add zucchini, carrot puree, and orange juice and mix well. In a separate bowl, combine the flour and next five ingredients. Add the cranberries to the flour, being sure they are well coated. Slowly stir the flour mixture into the zucchini mix and then pour the batter into the loaf pans.

Bake for 1 hour to 1 hour 10minutes or until an inserted toothpick comes out clean. Cool on wire racks.

I’m excited to hear what you think, so let me know if you try it!