I’ve made no less than 16 loaves of this zucchini bread in the last month, thanks to the gigantic zucchini showing up in my kitchen. I have taken some to friends, my daughters daycare, work, and have several in the freezer. And amazingly … I’m not tired of it at all.
adapted from Blueberry Zucchini Bread recipe on Allrecipes
1 cup applesauce
1/2 teaspoon almond extract
1 teaspoons vanilla extract
1 1/2 cups sugar
3 cups shredded zucchini
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup fresh berries, coconut, nuts, chocolate chips, or other optional mix in
Preheat oven to 350 degrees. Butter two loaf pans, line with a sling of parchment, and butter again. Really. This is so sticky!
In a large bowl, beat together the eggs, applesauce, almond, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the berries or other addition. Transfer to the prepared loaf pans.
Bake 50-60 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely. Slice and serve!
I think next time I’d like to sub veg or olive oil for half of the applesauce and reduce the sugar to 1 cup of brown sugar. Definitely will sub some of the flour for cocoa at some point. Many possibilities, all delicious.