Zucchini Walnut Poppy Seed Bread

Have you heard? Today is National Zucchini Day! :)
I always wondered when reading other people's blogs how the heck they always know what national food day it is. So I Googled it. I found this awesome site that lists all the American food holidays. You're welcome.  I know you're not supposed to believe everything you read, but first of all, I don't "read." And second, Google is never wrong! :)

Ok, now that I got that out of the way....

Zucchini Walnut Poppy Seed Bread

If you are a fan on facebook, you know that last weekend I gave you the heads up about this bread and going to the farmers market. Look at this amazing zucchini! I also used it in this delicious ratatouille!

I'm glad I got extra zucchini because I have a secret. I made one loaf and was disappointed. I know what you're thinking, "What?! You made something that wasn't wonderfully delicious?! Gasp!"

Well, it tasted good, but I felt like it was a little dry. So....I made another one. The second one- perfection!

I like to use unsweetened apple sauce to replace some of the oil in sweet breads, and the second time I got it just right. It's an easy way to lighten up a bread and make it low fat with out sacrificing moistness.

Zucchini Walnut Poppy Seed Bread

     makes 1 loaf, or 12 muffins

3/4 C whole wheat flour

3/4 C all-purpose flour

1 1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 C sugar

1/4 C vegetable oil

1/2 C unsweetened apple sauce

1 egg

1 tsp vanilla

1 1/2 C shredded zucchini

1/4 C chopped walnuts

1 T poppy seeds

Preheat oven to 350 degrees. In a medium bowl, mix together the flours, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside. In a large bowl, mix together the sugar, oil and apple sauce. Mix in egg and vanilla. Fold in the zucchini. Add the dry ingredients to the wet and stir just to combine. Mix in the walnuts and poppy seeds; do not over mix. 

Spray a loaf pan with bakers joy and pour batter into pan. Bake for 45-50 minutes, or until tooth pick comes out clean (or to your liking). Cool pan on its side on a cooling rack. Serve.

The poppy seeds give this bread a little something extra and the walnuts, well, I just can't have zucchini bread with out them!

This is excellent served warm and it's also great out of the fridge (think chilled cake!). These recipe would also make wonderful muffins. Happy Zucchini Day!

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