September 12, 2011

Zucchini bread

You know it's the end of summer when you begin making zucchini bread to try to use up more of your zucchini! I have always loved zucchini bread; it's one of those classic treats. I'm sure there are many of you out there that have your favorite zucchini bread recipes. I enjoy how the bread uses a summer vegetable with some classic fall spices. It is a nice transition from summer to fall. This quick bread goes well with your morning coffee or tea, or as a snack anytime of day - I like it with a glass of apple cider.

I used the batter to make one giant loaf of bread in a standard loaf pan (I couldn't find my other loaf pan!), but you can cut the batter in half to make two smaller loaves (just cut the cooking time down). Most recipes use 2+ cups of sugar, but I like to cut the amount down. I find that it is sweet enough.

Zucchini bread
3 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 tablespoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
3 large eggs
1/2 cup unsweetened applesauce
1/2 cup olive oil
2 teaspoons pure vanilla extract
1/2 cup packed light brown sugar
1 cup granulated sugar
2-1/2 cups grated zucchini (unpeeled)
1/2 cup finely chopped walnuts

Butter or spray a standard loaf pan and preheat the oven to 325 degrees.

In a medium bowl, whisk together the dry ingredients (flour to ginger). In a large bowl, whisk together the eggs, applesauce, oil, and sugars until the sugar dissolves. Add the dry ingredients to the wet and stir with a wooden spoon until almost combined. Add the zucchini and walnuts and gently stir until just combined.

Pour the batter into the loaf pan. Bake for approximately 70-75 minutes, or until the bread turns golden and an inserted toothpick can be removed cleanly. Cool in the pan on a wire rack for about 10 minutes. Remove from the pan and serve warm or at room temperature. Store any leftovers in an airtight container (after about a day, store in the refrigerator).

What was I cooking one year ago?: watermelon rind pickles and roasted brussel sprouts with cranberries and hazelnuts

1 comment:

  1. I was just thinking that it is time to make some zucchini bread or muffins! I also like to cut down the sugar and use white whole wheat flour. Yours looks great.


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