The moisted zucchini bread ever

We’re starting to have a bit of a pile up with zucchini around here so I thought I would try something new. It always surprises me just how much food you get out of one zucchini and I was really rather amazed when I realized that one medium sized zucchini will give you about 2 cups of grated zucchini. So that means we have several more zucchini to eat now at home, and more on the way. But they’re in no danger of going bad right now and after this recipe turned out so good, we’ve been eating about a loaf a week. Stefan even takes a few pieces with him to work every morning. So tasty! And you really don’t even know it’s got zucchini in it. A perfect breakfast or snack bread.

I’ve made this recipe a little healthier with the applesauce versus 1 cup of oil. Adding more applesauce than that just makes the bread chewy. Using applesauce or fruit puree will also make your baking time slightly longer versus just oil. You can also substitute some of the white sugar with brown sugar or honey if you like. I also like to throw in 1/2 cup of oats just to make it a little more substantial but you can also add wheat germ.

If you’re going to be portioning the loaves up to go to work or school with someone, cut the bread while it’s just barely warm still and put it into plastic baggies. The moisture will stay in the bag and keep the bread moist all week. The same applies if you keep the whole loaves. Don’t let the bread sit on the counter too long outside of a container because it will dry out rather quickly.

World’s Best Zucchini Bread

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 40 Min
Yield 2 loaves

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup apple sauce or other pureed fruit
• 1 2/3 cups white sugar
• 1 tablespoon vanilla extract
• 2 cups grated zucchini (1 medium zucchini)

DIRECTIONS

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Mix flour, salt, baking powder, soda, and cinnamon together in a medium bowl.
3. Beat eggs, oil, apple sauce, vanilla, and sugar together in a large bowl. Slowly add flour mixture to the creamed mixture, mixing it in thoroughly as you go. Stir in zucchini until well combined. Pour batter into prepared pans.
4. Bake 45- 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Remove bread from pan, and completely cool.

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3 Responses to “The moisted zucchini bread ever”

1. Stefan says:

   August 11, 2008 at 9:19 am

   I have to agree – the Zuccini bread is heavenly. I just wolfed down 2 thick slices on the trading desk and it makes the start of the market a whole lot more enjoyable.

   YUMMY!!! Definitely give it a try – it’s not hard to make and absolutely delicious!!

   Reply
2. Barbara says:

   August 26, 2010 at 9:34 pm

   Thanks for another zucchini recipe and idea. I’m swamped with zukes this year, and always on the lookout for another recipe. Since I also live in Germany, I may leave out the baking soda. Do you think that would still work?

   Reply
   • Tiffany says:

     August 27, 2010 at 8:30 am

     Hi Barbara, if you do leave out the baking soda, I’d put in extra baking powder to compensate. Otherwise it’s just not going to rise and you’ll have a gooey mess at the end.
     You can buy baking soda here, though. Just go to ebay and look for Natron or Natriumbicarbon​at — that’s the same thing. And online it costs a fraction of what I’ve found in the store –on the very rare occasion that I actually found it in the store.

     Reply