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Monday, August 31, 2015

Zucchini Bread Recipe

 Zucchini bread is moist in the middle, while the crust is crisp. The slight hint of cinnamon brings out the best in this yummy fall treat.
 
Zucchini Bread Recipe
This time of year we always have an excess of zucchini. While I like to eat it with dinner, sometimes I don't get it picked at it's prime. When I have an extra large zucchini, I always shred it up and make either zucchini bread or zucchini cake.

Zucchini Bread Recipe





Or sometimes I just shred it up and freeze it, so I can make it later down the road. Today, I'll share with you my zucchini bread recipe.


Zucchini Bread Recipe


 Print Recipe

Zucchini Bread Recipe


2 eggs
1/2 c. vegetable oil
1/2 c. applesauce
2 c. sugar
2 c. grated zucchini
2 t. vanilla
3 c. flour
1/4 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. salt
1 c. raisins or nuts, optional

Stir together eggs, oil, applesauce and sugar. Add zucchini and vanilla and mix well. Sift in dry ingredients. Mix to combine. Stir in raisins and/or nuts if desired. Pour into greased and floured bread pans. Bake at 375 for 35-40 minutes, or until toothpick comes out clean.

Zucchini Bread Recipe
I made this a lighter version by replacing half of the oil with applesauce. I can't taste the difference, and I don't feel guilty in indulging in a few slices. I generally don't add nuts or raisins because then my kids won't eat it.

Zucchini Bread Recipe

What do you do with your "too large" zucchini?

Other recipes you may like:



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