I’ve already mentioned my gardening troubles, so I clearly am not one of those people handing zucchini out to everyone I know, just to try and clear out my overflowing garden. Thankfully most of the people I know are one of “those people”, so I’ve still been able to make all of my favorite zucchini recipes this year despite my lack of growing any. Yay for overflowing gardens!
My favorite zucchini recipe of all time is, without a doubt, zucchini bread! I make it all summer long, and instead of being the zucchini pusher, I end up being the zucchini bread pusher. I think that makes me pretty cool, but most people probably just think I’m crazy. Oh well! I’m pushing my bread on you now!
This bread is moist, not overly sweet, and full of flavor. The best part…it’s lower in fat (and it has veggies), so I’m pretty sure it’s ok to count this as breakfast….kinda.
Eat it, enjoy it, and clear out your zucchini overload. Just be sure to pass some zucchini, and this recipe on to everyone you know that is as terrible at gardening as me. They’ll thank you…hopefully with a loaf of bread!
Yields 2 Loafs
1 1/2 Cups Whole Wheat Flour
1 1/2 Cups Unbleached, All Purpose Flour
1 1/2 Cups Sugar
2 Cups Zucchini, Grated
3 Large Eggs
3/4 Cup Unsweetened Applesauce
1/4 Cup Oil
2 Tablespoons Vanilla
3 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/4 teaspoon Salt
Preheat oven to 350 degrees. Coat two 9×5 loaf pans or 8 mini loaf pans with non stick cooking spray. In a large bowl, add in all ingredients and stir well until thoroughly combined, and no lumps remain. Distribute batter evenly into loaf pans, and place on the center rack of your oven to bake. For the 9×5 loaf pans, bake for 45-60 minutes or until a skewer inserted into the middle of the loaf comes out mostly clean. For the mini loafs, bake for 20-25 minutes or until a skewer inserted into the middle of the loaf comes out mostly clean. Remove from oven and allow to cool in the pan for 10-15 minutes. Run a knife around the edges of the bread, before removing the loaf from the pan. Serve and enjoy!