zucchini bread …

October 7, 2010

I finally decided to make some zucchini bread since we had so much from our garden.
I loved making this because it made my house smell amazing, and was able to make several batches giving some to family, friends, and I was still able to freeze some for later.
If you have a large supply of zucchini to get rid of, this is a great recipe.  I made several changes in order to make it a little “healthier,” and the outcome was delicious!
{Zucchini Bread}
adapted from this recipe
makes two loaves
Ingredients
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1/4 cup ground flaxseed
3 eggs
1/2 cup applesauce
1/2 cup vegetable oil
1 1/2 cups white sugar
3 tsp vanilla extract
3 cups grated zucchini squash
1/3 cup plain or vanilla yogurt
1 pinch freshly grated nutmeg
Directions
1. Grease and flour two 8×4 inch bread pans.  Preheat Oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, nutmeg, flax seeds and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, applesauce, yogurt and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini until well combined.  Half and pour into prepared pans.
4. Bake for 40-60 minutes or until tested inserted in the center comes out clean.  Cool in pan on a rack for 20 minutes, then remove bread from pan and cool completely.
Store in refrigerator, also freezes well.
Enjoy!

2 thoughts on “zucchini bread …

  1. Kristen

    I love zucchini bread. I'll have to try this recipe out.

    It was fun meeting you at Costco on Saturday. You're darling! Didn't realize that we live in the same county.

    Reply

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