Recipe of the Week: Chip’s Zucchini Bread
Yesterday, when Leeanne, Chip, and I got together to work on the second edition of our textbook, Chip presented both Leeanne and me with homemade zucchini bread. When I got home last night, I made a cup of tea and sliced myself a piece of this bread. I still had a lot of Weight Watchers points left, and the one slice cost me 6 points. Let me tell you, it was well worth it. This recipe is delicious. She used Splenda in her version, but said it’s a little more moist with regular sugar. Either way, it’s a win-win, it’s so tasty.
When I asked Chip if she wouldn’t mind sharing her recipe that’s “in her head,” she agreed and sent it to me. Here’s a summer winner you won’t want to miss.
Thanks for sharing, Chip!
Chip Rouse’s Zucchini Bread
Preheat oven to 325.
3 eggs
2 c sugar or 2 c Splenda Stevia
2+ c shredded zucchini
1 small, lunchbox container of applesauce
3.25 c flour
1 c oil
2 tsp vanilla
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
Grease bottom and sides of 2 bread pans, or spray with non-stick spray. Beat eggs til foamy. Stir in zucchini, sugar, oil and vanilla. Add remaining ingredients. Blend by hand. Spoon into pans.
Cook for 50-60 minutes at 325. Cool for 10 minutes in pans.
Remove from pans.
Makes 2 loaves.[image error]
