Zucchini-Oat Bread

1 1/2 cups sugar
2 1/4 teaspoon cinnamon
2 1/2 cups flour
1 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 cup applesauce
1/4 cup butter, melted
1 teaspoon vanilla
2 cups shredded unpeeled zucchini
1 cup walnuts, chopped
3/4 cup raisins

1.  Preheat oven to 350.  Spray a 9x5x3 loaf pan with coating spray.
2.  Combine 1/4 teaspoon cinnamon and 1 tablespoon of the sugar and set aside.
3.  In a small bowl combine flour, oats,baking powder, salt, baking soda and cinnamon.
4.  In a large mixing bowl beat eggs with electric mixer on medium speen for 2 minutes or until foamy.
5.  Add remaining  sugar, applesauce, butter and vanilla to eggs.
6.  Gradually add the flour mixture, beating on low speed just utill combined.
7.  Stir in zucchini,nuts, and raisins.
8,  Spoon into lightly sprayed pan.
9.  Sprinkle with cinnamon sugar mixture.
10 Bake 1 hour  20 minutes or until a toothpick comes out clean.
11. Cool pn wire rac and then remove from pan.

This is one of those $400 winner recipes from Better Homes and Gardens. I love this recipe because it is so moist yet low in fat. Matt does not eat anything GREEN; yet he liked this healthy quickbread.

I set the timer for 2 minutes and really beat the eggs on high speed.  There are so many ingredients in this bread that it would be too heavy if you didn’t.

Always use a light hand when you are making quickbreads.  Overmixing tends to make them very heavy and tough.  Also use room temperature ingredients.  If your eggs are cold – set them out for 20 minutes  or place them in a bowl of lukewarm water.

Recipes assume that you lightly spoon the flour into the cup and then level off.  Using the dump method adds about 2 tablespoons more flour to the dough and will make any baked good drier.

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