Diane's Food Blog

Tired of hiding inside your home when well-meaning neighbors come by offering even MORE zucchini fresh from their gardens? Never fear, I’ve got you covered. Now you can swing that door open and accept as much summer bounty as you can get. I’ve adapted this Smitten Kitchen recipe to increase the zucchini content and cut back on the oil, and the result is a healthier, packed-with-goodness, moist and flavorful zucchini bread. Once you’ve tried this, you’ll be stalking those neighbors, trying to get your hands on every last bit of zucchini!

Zucchini Bread  

3 large eggs
1½ cups granulated sugar
½ cup olive oil (or canola oil)
½ cup unsweetened applesauce
2 teaspoons vanilla extract
2-3 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 cups grated, densely packed zucchini (about 16 ounces)
3 cups all-purpose flour (or 1½ cups each of all-purpose flour and wheat flour)
2 teaspoons turbinado sugar (optional)

Heat oven to 350°F. Grease (or spray with oil or nonstick spray) two bread loaf pans.

In a large bowl, whisk (or beat on low) eggs, sugar, oil, applesauce and vanilla. Add cinnamon, nutmeg, salt, baking soda and baking powder to the mixture and whisk (or beat on low) until well combined. Stir in grated zucchini, and then gradually add flour, gently stirring only until all the flour is combined.

Pour equal amounts of the batter into each loaf pan and (optional) sprinkle about a teaspoon of turbinado sugar over the top of each.

Bake 40 to 50 minutes or until a toothpick inserted into the center comes out clean.

Cool bread either in the pan or on a cooling rack. Slice bread once completely cooled. Store in a resealable bag at room temperature (for 2-3 days), in the refrigerator (for a week or so) or in the freezer (wrapped well, up to several months).

 

Step by Step Details

Start by grating the zucchini. I used four small-medium zucchini, but if you err on the side of too much grated zucchini (about 16 ounces is perfect for this bread), set aside the extra for other uses (zucchini fritters happen to be delicious!).

Combine the ingredients as directed, and the batter should be slightly thick with bursts of green.

Divide batter into loaf pans and, for a little extra crunch and flavor, sprinkle about a teaspoon of turbinado sugar over the top of each.

Bake 40 to 50 minutes or until a toothpick inserted into the center comes out clean. The bread will be nice and golden brown.

Cool bread either in the pan or on a cooling rack. Slice bread once completely cooled. Enjoy!

This bread keeps well in a resealable bag at room temperature (for 2-3 days), in the refrigerator (for a week or so) or in the freezer (wrapped well, up to several months).