We had JT and Lily June sleep over last night. Yes, that's right. Five children six years old and under. I was a litlte scared, and it was for no reason. And Chris even went out with his friend last night, which left me alone with them! We had movie night, and they kids all camped out on the living room floor watching movies until they wanted to go to bed. (Which was at 9:00 - I was thrilled!) The biggest hit of the sleepover? Sleepover Surprise bread. I kid you not that David ate almost an entire loaf by himself. He said more than once, "This is the most goodest bread I've ever aten!" What's the surprise? It's zucchini bread. Joke's on them!
Sleepover Surprise Zucchini Bread
Ingredients:
2 serving(s) butter-flavor cooking spray
2 cups whole wheat flour
2/3 cups all-purpose flour
1 tsp table salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp ground cinnamon
3 large egg whites
1 large eggs
1 cups sugar
2 tsp vanilla extract
1/3 cups canola oil
2/3 cup(s) unsweetened applesauce
2 cup(s) zucchini, peeled, grated, and drained*
Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.
Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.
Add sifted ingredients to egg mixture and mix well. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving.
* You’ll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini. (And I don't drain the zucchini - I grate it with a microplane and just use it as is.)
