I recognize that it's officially fall, but don't let that stop you from making Summer Harvest Bread. It's the perfect way to use up the last of the zucchini in your garden or from the farmer's market.
And it's delicious. If you don't take my word for it, you can certainly trust the husband. I sent a slice of this bread with him to eat for breakfast when he was at work. That night he came home and let me know how tasty it was without any prompting from me. (I'm not above asking for compliments. "Wasn't that a yummy dinner I made, honey? Wasn't it?")
Summer Harvest Bread
Adapted from The Costco Connection
1 1/2 cups sugar
1 cup unsweetened applesauce
4 egg whites
2 1/2 teaspoons vanilla extract
3 1/4 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons cinnamon
2 cups shredded carrots
1 cup shredded zucchini (unpeeled)
1/2 cup golden raisins (Plump them by soaking them in boiling water for a few minutes.)
1 cup diced peeled apples
1 cup pecans, divided
Preheat oven to 350 degrees. Grease two 8" x 4" loaf pans or one Bundt pan.
In a large bowl, whisk together sugar, applesauce, egg, egg whites, and vanilla. In a separate bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. Fold the dry ingredients into the wet ingredients along with the shredded carrots, zucchini, raisins, apples, and 1/2 cup pecans.
Pour batter into prepared pans and sprinkle evenly with remaining pecans. Bake for about 1 hour (mine took 1 hour and 10 minutes), until a toothpick inserted in the center of the bread comes out clean. (If the pecans are starting to get too brown on top, tent the bread with foil while it finishes baking.)