Zucchini Bread

I’ve got a few zucchinis growing in the garden and wanted to make us of them. Zucchini bread is a natural. I studied various recipes on the internet and modified them for my own use. I wanted this to be more of a healthy snack rather than junk food, so I substituted plain yogurt for the butter and Truvia for sugar.

Zucchini Bread
(practically a vegetable)

Dry ingredients:
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2-1/2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup Truvia
1-1/2 cups all-purpose flour
1-1/2 cups white whole wheat

Wet ingredients:
2 teaspoons vanilla extract
2 large eggs
1/2 cup low-fat milk
1/2 cup plain nonfat yogurt
3 ounces unsweetened applesauce

Other ingredients:
4 cups grated zucchini (let drain in colander)
1 cup chopped pecans (and/or walnuts)

Directions
1) Sift dry ingredients into a separate bowl. (I find it convenient to add the dry ingredients directly into the sifter.)
2) Combine the wet ingredients into a separate large bowl and whisk thoroughly.
3) In stages, stir the dry ingredients into the wet ingredients and blend well. The consistency should be like a stiff dough. Add a little milk if needed to soften a little (or flour if too wet).
4) Stir in zucchini and pecans (I do this by hand).
5) Divide between two buttered 9.5 x 5 (or so) bread pans and bake for 40 to 50 minutes in preheated 325 degree oven.

I use a small convection oven. I find that 45 to 50 minutes is about right. If the crust is looking like it's just getting too dark, you're probably there. But the original recipe I took this from had a recommended cooking time from 40 to 60 minutes. You can use the toothpick method to check if it’s done. If the toothpick comes out clean, it should be done. But I do understand this method can be difficult to gauge.

Let cool for 20 minutes and then remove from pans. Let cool completely before slicing.

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This is my second batch. I adjusted the cinnamon up from the first batch from 2 to 2-1/2 teaspoon, plus I added the ginger and nutmeg. My taste-testing group of old ladies said it was good but needed more spice. But I didn’t want to overdo it. As for flour, mix and match with whatever you have sitting around. I used all-purpose for half of it and the other half I'm not sure. It's either whole wheat or pastry flour. I don't remember.

Other things you could add are a few raisins. I didn't because I don’t want this turning into a fruitcake. You could add a few chocolate chips as well.