I adore zucchini bread... a lot. As soon as I saw all the zucchini at the farmers market I knew that I had to make a loaf. I searched around on the internet and looked through cookbooks for the perfect recipe, but in the end I settled on good old reliable Betty Crocker. I did however make a couple changes in the recipe to make it healthier and I think in the end it made it much more moist and delicious.
If you looove zucchini bread, or even if you just like it, here is a great recipe. Also as a side note, zucchini bread is one of those breads that freezes well. I think I may make a few more loaves while zucchinis are still in season so I can continue to enjoy my bread throughout the year.
Adapted Betty Crocker Zucchini Bread:
- 3 cups shredded zucchini
- 1 1/3 cup sugar
- 2/3 cup non-sweetened applesauce
- 2 tsp vanilla
- 4 large eggs
- 3 cups all-purpose OR whole wheat flour ( I used all purpose because I needed my whole wheat for another recipe. I am gonna try using whole wheat flour next time I make this)
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
Shred your zucchini.
Mix together zucchini, sugar, applesauce, vanilla, and eggs in a large bowl.
Add the rest of ingredients and mix together.
Pour into a loaf pan. I used a 9x5x3. This will make one loaf. If you use 8in loaf pans you will get 2 loaves. Make sure you grease the bottom only of the pan.
Bake in the oven for 1 hour and 20 minutes if using a 9in pan. 60 minutes for 8in pans.
Remove and cool on rack. Enjoy!