Recipe of the Week: Chip’s Zucchini Bread

Chip Rouse’s Zucchini Bread Recipe – YUM!


Yesterday, when Leeanne, Chip, and I got together to work on the second edition of our textbook, Chip presented both Leeanne and me with homemade zucchini bread. When I got home last night, I made a cup of tea and sliced myself a piece of this bread. I still had a lot of Weight Watchers points left, and the one slice cost me 6 points. Let me tell you, it was well worth it. This recipe is delicious. She used Splenda in her version, but said it’s a little more moist with regular sugar. Either way, it’s a win-win, it’s so tasty.

When I asked Chip if she wouldn’t mind sharing her recipe that’s “in her head,” she agreed and sent it to me. Here’s a summer winner you won’t want to miss.

Thanks for sharing, Chip!

Chip Rouse’s Zucchini Bread

Preheat oven to 325.

3 eggs

2 c sugar or 2 c Splenda Stevia

2+ c shredded zucchini

1 small, lunchbox container of applesauce

3.25 c flour

1 c oil

2 tsp vanilla

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

Grease bottom and sides of 2 bread pans, or spray with non-stick spray. Beat eggs til foamy. Stir in zucchini, sugar, oil and vanilla. Add remaining ingredients. Blend by hand. Spoon into pans.

Cook for 50-60 minutes at 325. Cool for 10 minutes in pans.

Remove from pans.

Makes 2 loaves.

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