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Zucchini Bread

Makes 1 - 5x9 inch loaf
Fresh warm homemade bread is the most fundamental way to express genuine, heartfelt gratitude. This is an adapted zucchini bread recipe with reduced sugar, eggs and oil.

1 1/2 cup whole wheat flour
1 tsp vanilla
1 cup coarsely grated zucchini
1 Tbs sunflower seeds
1 - 2 Tbs flaxseeds
1/2 tsp salt
1/4 tsp baking powder, non-aluminum
3/4 tsp cinnamon
1/2 cups applesauce
1/3 cup sugar
1/2 cup powdered milk
1/2 cup coarsely grated green apple
1/2 cup chopped walnuts
1/2 cup raisins, soaked in a little warm water to plump, about 3 tablespoons
pinch nutmeg
little less than 1/2 cup olive oil

In a mixer, add applesauce, oil, sugar, powdered milk, vanilla and beat till thick. With a spoon, stir in zucchini and green apple. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. A third at a time, add the dry ingredients into wet ingredients mix and gently stir by hand after each addition. Add the walnuts, sunflower and flax, blend gently. Heat oven to 350 F. Grease and flour dust a 5x9 inch loaf pan. Put the batter into the pan, give it a tap on the table and bake for 1 hour or until a toothpick comes out clean. Cool in pan for 10 minutes and on wire rack until cool.
* This bread, buttered with tea, is perfect!

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