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
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
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.

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.


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