Zucchini Applesauce Bread

I'm back!

Many thanks for your patience while I was on my trip last week. It was chaotic and rushed and I was so glad to see my boys when I got home. Doesn't it just say everything about motherhood that the kids can drive me beyond crazy when I am home with them all day but the second I leave all I want to do is see their faces?

The house situation is still up in the air as we are one of several offers in on the house I fell in love with…but fingers crossed! If not then we are ready for plans A, B, C, D and E. This Air Force life has certainly taught me the value in backup plans!

Now that I'm home and back into summer vacation mode I'm slowly getting my kitchen mojo back. Instead of trying new things at dinner when I'm already tired, I've returned to making family favorites and easy meals. This leaves me more inspiration when it's time to just play around. I bought one too many zucchini this weekend for my planned side dish. Instead of leaving it in the vegetable drawer I played around with an old recipe.  It took almost no time at all and was so nice to be using cooking as a way to relax again.

Happy Monday!

Zucchini Applesauce Bread
adapted from The Naptime Chef

Ingredients:
2 cups flour
1 1/2 tsp baking soda
3/4 tsp baking powder
3 tsp cinnamon
1 tsp nutmeg
1 tsp salt
3 eggs, room temperature
1 cup applesauce
2 cup grated zucchini
2 tsp vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar

Preheat oven to 350. Prep a loaf pan with non-stick spray or butter.

Whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In a separate bowl mix zucchini, applesauce, vanilla, sugars, and eggs. Fold in the flour mixture with a wooden spoon or spatula.

Pour batter into prepared pan and bake for an hour or until a cake tester inserted into the center comes out clean. Let cool in the pan for 5 minutes, then turn out onto a cooling rack and finish there.