by KelseyTheNaptimeChef
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KelseyTheNaptimeChef's Notes:
Expand2 cups All-purpose flour Ask a question about this ingredient
1 1/2 teaspoon baking soda Ask a question about this ingredient
3/4 teaspoons baking powder Ask a question about this ingredient
1 teaspoon coarse salt Ask a question about this ingredient
3 1/2 teaspoons cinnamon Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1/4 cup vegetable oil Ask a question about this ingredient
1/2 cup regular applesauce (NOT sugar-free or low-fat) Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
2 cups freshly grated zucchini Ask a question about this ingredient
1 teaspoon good vanilla extract Ask a question about this ingredient
Preheat oven to 350. Grease one 9x5 loaf pan and set aside.
Ask a question about this stepSift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
Ask a question about this stepIn a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
Ask a question about this stepCarefully pour flour mixture into egg mixture, stirring until completely combined.
Ask a question about this stepPour entire mixture into loaf pan. Bake 50-55 minutes, or until middle is set and a cake tester comes out clean.
Ask a question about this stepI would like to replace part of the 1 1/2 cups of sugar with another ingredient, and since applesauce is already replacing part of the oil, what do you suggest?
So good! I used natural (sugar-free) applesauce because that was on hand. Also shredded (rather than grated) half of the zucchini to add a little texture. Love all the cinnamon in this. I did have to increase the baking time, but that may just be my unpredictable oven.
I made a few tweeks to this recipe and it came out great. I substituted whole wheat flour and used organic cane sugar. My twins refuse to eat anything green so I am hoping this bread will do the trick! I'll let you know.
I made this recipe again recently with a few adjustments, and it turned out well. I added 1 tsp vanilla (since it doesn't specify in the ingredients) and 1/4 cup vegetable oil instead of 1/2 cup. I baked the whole batter in a single 9x5 loaf pan for 55-60 minutes. Wrapping the loaf in foil after cooling helps soften crunchy outer edges from defunct ovens like mine.
I am so glad to hear this. I can see how reducing the oil would work since it is such a moist bread and you made one large loaf. Wrapping the loaf in foil when necessary is a great tip too - we are all at the mercy of our ovens!
Steps 2 and 3 are identical. Are there important details for the real step 3?
Hi! Thanks for letting me know, that is strange that is was duplicated. I've edited the recipe and it should be all set!
Hi! Thanks for letting me know, that is strange that is was duplicated. I've edited the recipe and it should be all set!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
I just made a double batch of the bread and I used 3 cups of shredded zucchini and 1 cup shredded kale and it came out amazing! I also added a dash of nutmeg to the mix and it tastes great!