Mary Kay Rumbold's Zucchini Bread

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Mary Kay was an early supporter of Community Supported Agriculture, and a great cook! She has since passed away, but her famous Zucchini Bread recipe lives on.

Ingredients

3 Organic Valley Large Brown Eggs
1 ¹⁄₄ cups turbinado sugar
1 cup organic apple sauce (or organic vegetable oil)
2 cups grated zucchini (or yellow squash)
2 cups flour (Mary Kay used 1 cup whole wheat flour and 1 cup rice flour)
¹⁄₂ teaspoon baking powder
1 teaspoon salt & pepper (to taste)
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup pecans, can use walnuts
1 cup raisins
1 cup coconut (optional)
2 teaspoons Organic Valley Butter (for greasing pans)

Directions

M ix eggs, sugar, applesauce (or oil), and zucchini. Sift dry
ingredients, and add to liquid. Add vanilla, nuts, raisins and coconut.

Grease and flour 2 loaf pans; pour in mixture. Bake at 325 degrees for 1
hour. Remove, cool, and enjoy!

Serving Suggestions

Try a slice with a schmear of Organic Valley Cream Cheese. Heavenly!

Terra Brockman, the Land Connection

My Cookbook

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Comments

Patti from Montana on October 8th, 2011

Finally, the best zucchini bread recipe with possibilities for creativity. I made this without the coconut, half oil, half homemade applesauce, and half whole wheat pastry flour and organic unbleached white. I added a sprinkle of nutmeg to the batter. It was a big hit.

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