I still remember the first time I ever had zucchini bread… I was in college studying for finals with my roommate, and her mother had sent a care package with a bunch of goodies including zucchini bread. It is the best zucchini bread I’ve had though I have made attempts to copy her recipe. Here’s my version with a couple of twists in it.
Grate about 3 cups of Zucchini (don’t drain the liquid, it helps keep the bread moist)
In two bread pans, spray with cooking spray then lightly dust with flour and set aside.
Preheat Oven to 325ºF
In a large bowl, beat eggs, oil*, applesauce*, vanilla, and sugar together. Add flour, salt, baking powder, baking soda, and cinnamon to the creamed mixture and beat well.
Add grated zucchini and stir until well combined. If you’re adding nuts, this would be the time to put them in the batter.
Pour into bread pans and bake for 60 minutes or until a toothpick inserted to the center comes out clean. Cool on rack for 15-20 minutes before serving.
3 1/2 c All Purpose Flour (you can use whole wheat to make it healthier)
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 tsp Ground Cinnamon
1/2 Olive Oil
1/2 c Applesauce
1 c White Sugar
1 c Brown Sugar
3 tsp Vanilla Extract
3 c Grated Zucchini (do not drain liquid from zucchini)
1 c Chopped Walnuts (optional)
* The original recipe calls for 1 c Vegetable Oil. My healthier twist is to use 1/2 c olive oil and 1/2 c applesauce. You’re welcome to cut out the applesauce and use 1 cup oil, however I have noticed that the applesauce also helps keep the bread moist.