Got zucchini coming out your ears? If you don't, it's likely your neighbor does. :)
Been needing a good zucchini bread recipe to try?
Look no further!
I have several recipes that I like to use each zucchini season, but this one is an excellent basic recipe. No bells and whistles, no frills and fluffs--just good-tasting, hearty, realiable zucchini bread that we can't get enough of.
At our house we call it "Zucchini Cake Bread." Then my kids think it's dessert, and that I'm super fun to give them treats for snack time. I wonder how long that will last?
3 c. flour--I do half whole-wheat and half all-purpose
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
1/2 c.vegetable oil
1/2 c. applesauce
1 1/2 c. white sugar (original recipe calls for 2 c.)
2 tsp. vanilla extract
2 c. grated,drained zucchini
1 c. chopped walnuts
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts 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.
Here's where we are linking up.