When you have an abundance of zucchini, make zucchini bread! That’s what my grandmother used to do. I make a modified, slightly healthier version of her recipe for my two year old granddaughter. She loves this so much and it makes me happy because she eats more vegetables! My version uses less sugar than my grandmother’s recipe and I use some whole wheat flour and include unsweetened applesauce for added nutrition. I also grate the zucchini into tiny bits making the vegetable less conspicuous. I made this once with bigger pieces of zucchini and she wrinkled up her nose, pointed at them and said “yucky part grammy.”
This bread is not yucky. My husband keeps calling it cake and wants to know why it isn’t frosted. It is a moist bread with a sponge-like texture due to the eggs and amount of zucchini. If you like a dryer bread, cut back to 1 cup of the zucchini and 1 egg.
This recipe makes one loaf of zucchini bread.
1.5 cups grated zucchini
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup coconut oil or vegetable oil
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- Preheat oven to 350-degrees F.
- Grease the bottom of a 9 x 5″ loaf pan. Alternatively, you could make muffins using a muffin tin and cups.
- Lightly beat the egg. Mix in the oil, vanilla, applesauce and water. Add the sugar. Blend with a hand mixer until smooth.
- In a separate bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and nutmeg.
- Slowly add the dry ingredients to the wet ingredients until just mixed. Spoon in the zucchini.
- Bake for 60 minutes or until a knife comes clean out of the center.