by KelseyTheNaptimeChef
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Photo by KelseyTheNaptimeChef
KelseyTheNaptimeChef's Notes:
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2 cups
All-purpose flour
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1 1/2 teaspoon
baking soda
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3/4 teaspoons
baking powder
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1 teaspoon
coarse salt
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3 1/2 teaspoons
cinnamon
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3
eggs
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1/4 cup
vegetable oil
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1/2 cup
regular applesauce (NOT sugar-free or low-fat)
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1 1/2 cup
sugar
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2 cups
freshly grated zucchini
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1 teaspoon
good vanilla extract
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Preheat oven to 350. Grease one 9x5 loaf pan and set aside.
Ask the hotline about this step!Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
Ask the hotline about this step!In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
Ask the hotline about this step!Carefully pour flour mixture into egg mixture, stirring until completely combined.
Ask the hotline about this step!Pour entire mixture into loaf pan. Bake 50-55 minutes, or until middle is set and a cake tester comes out clean.
Ask the hotline about this step!I 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!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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!