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Zucchini Bread

Muscovado Sugar

Samuel Johnson once said: "Always set a high value on spontaneous kindness." Who would not want to receive a homemade gift of zucchini bread? When making this bread, remember to pack the zucchini into the cup to creating a moist bread. Muscovado natural cane sugar provides a rich flavor, but the secret is Fiori di Sicilia from www.kingarthurflour.com. This bread freezes well.

1 cup muscovado or dark brown sugar
1/4 cup canola oil
1/4 cup applesauce with cinnamon
1 large egg
1 cup (2 medium) shredded unpeeled zucchini, packed into cup
3 drops Fiori di Sicilia flavoring
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons apple pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coarsely chopped black walnuts

1.  Preheat the oven to 350.

2.  Spray a 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with nonstick
     spray or butter and flour the pan.

3.  In a large bowl, use a wooden spoon to mix the brown sugar,
     oil and applesauce. Beat in the egg, then stir in the zucchini,
     Fiori di Sicilia and vanilla.


4.  Measure the flour, apple pie spice, baking powder and salt into a
     sifter. Sift the flour mixture over the egg mixture. Stir the with
     a wooden spoon until blended. Stir in the walnuts.

5.  Pour into the prepared pan.

6.  Bake in the preheated oven for 55 minutes.

     Makes 1 loaf



 

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