My husband and kids absolutely LOVE zucchini bread and I haven’t made it in a very long time. It turns out that making some zucchini bread this week was a great idea because we have had some for breakfast, packed it in lunch boxes and packed it for the kids to take for snacks at school AND it freezes up beautifully if you want to save a loaf for later since this recipe makes two loaves.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1/2 cup vegetable oil
1/2 cup applesauce
1 3/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
Preheat oven to 325 degrees.
Grease and flour two 8 x 4 inch pans.
Whisk flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl.
Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Did I change anything? I reduced the amount of oil and added applesauce. I reduced the amount of sugar. I left out the walnuts completely and I didn’t sift anything. All of the changes I made from the original recipe are reflected in the recipe above.
What did the family think? They fought over the last piece.
Where did the recipe come from? Allrecipes
photo from allrecipes.com
One Response to Back to School Zucchini Bread
Yep, it is time for this old favorite! I used to grate the zucchini very fine in the food processor and freeze it in the correct proportions so that a loaf was easy to prepare all winter. When our youngest was in grade school, he wanted this in his lunch instead of dessert. Good memories are sometimes hidden in good recipes.