In the South Arm Cooking Club for Seniors, we sometimes made extra food for the seniors to take home. This is a hearty and healthful bread for breakfast. It is dense and solid.

This recipe is a great recipe to use up the zucchini from the garden. It is a good way to sneak in some vegetables for family with kids who claim that they are allergic to vegetables.

This is a very hearty bread full of goodness from the roll oats, nuts, zucchini and cranberries.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup quick rolled oats
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 eggs
• 1 1/2 cups brown sugar
• 1 cup unsweetened applesauce
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 2 cups shredded, unpeeled zucchini
• 1 cup chopped walnuts
• 3/4 cup sweetened dried cranberries
• turbinado sugar for sprinkling (optional)

Source: Marian

Instructions

Use the wrapper of butter to grease the pan or spray a 9 x 5 x 3 inch loaf pan with baking spray. Preheat oven to 350F. Minoo brought an interesting loaf pan. I was told she bought it during a workshop. Do you know where can we find such loaf pan?

In a medium-sized bowl, combine the flour, oats, baking powder, salt and baking soda; set aside.

In a large mixing bowl, whisk eggs for 2 minutes or until foamy.

Add butter, applesauce, vanilla and brown sugar and whisk until smooth.

Gradually add the flour mixture, stirring just until combined.

Fold in zucchini, nuts and dried fruit.

Pour into prepared pan and sprinkle with turbinado sugar. Bake for 1 hour and 20 minutes (depending on the pan you used) or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.