Nothing says summer like sweet, spicy zucchini bread. As I write this my house smells delicious of cinnamon and vanilla as I make yet another batch.
I don’t know about you but my garden (Jonny’s garden?!?) is really out of control. We are getting anywhere from 2-6 new zucchinis a day! And I could probably keep up with that because I am a little crazy about my spiralizer right now BUT those aren’t the only veggies I need to keep up with. There are also tomatoes, peas, beans and more lettuce than any two people could ever eat.
This recipe calls for 2 cups of grated zucchini. That was about one medium zucchini for me so although its not the most zucchini-consuming recipe it is the tastiest.
Zucchini bread freezes really well. Once it cools, I cut it into slices, wrap in foil and put them in a big ziplock bag. But you can do the same thing with the whole load. Or by all means… make muffins but reduce your cooking time to about 25-30 minutes.
- 3 cups all-purpose flour (or BTMR GFree Flour)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 3 eggs
- ½ cup vegetable oil
- ½ cup apple sauce
- 1 cup brown sugar
- 1¼ cups white sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
- Preheat oven to 325F
- Grease and flour two 8x4 inch pans
- Mix flour, salt, baking powder, baking soda, and cinnamon together in a bowl
- In another bowl combine eggs, oil, apple sauce, vanilla and sugar
- Add dry ingredients to wet and mix to combine
- Stir in the grated zucchini
- Devide evenly between the two pans (they will only be about half full)
- Bake for 45-60 minutes or until a toothpick (or knife) inserted into the middle comes out clean
- Allow to cool in pan for 20 minutes, then remove from pan and eat or allow to cool completely before wrapping it up
You can use all white sugar but I really enjoy the flavor and moist texture of the brown sugar.
Feel free to add a cup of walnuts of chocolate chips when mixing in the zucchini