When the zucchini bread really begins to pile up, this is a great way to get rid of it. Plus, you can also grate a bunch of zucchini bread at once (preferably with a food processor), bag it in 2 cup portions and then have zucchini ready for baking and cooking with all year long. 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.
We eat one to two loaves a week of zucchini bread when I make it. Stefan takes a few pieces with him to work every morning instead of grabbing whatever he finds on his way to work. It’s SO tasty! And you really don’t even know it’s got zucchini in it. A perfect breakfast or snack bread although the sugar content is a bit high for it to really be considered “healthy.”
I’ve made this recipe a little healthier with the 50:50 applesauce:oil versus 1 cup of oil. Adding more applesauce than that just makes the bread really 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.
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
loaves
|
- 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
Ingredients
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|
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Mix flour, salt, baking powder, soda, and cinnamon together in a medium bowl.
- 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.
- 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.
