Tuesday, August 11, 2009
i took 20 cupcakes made from this recipe to work today and despite a few odd looks they were a big hit. people who've not eaten zucchini bread before are sometimes a little skeptical. i'm sure they think vegetables in bread?! but, really it truly is delicious. as i shared yesterday, i've altered a recipe i found online to make it my own and am very pleased with the results.
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 teaspoon nutmeg (my idea -- i just love the taste of nutmeg and it added a spicy nuance)
1 cup vegetable oil
1/2 cup applesauce (also my twist to make it extra moist)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (i switched to pecans and left them in fairly large chunks to give the bread lots of texture)
preheat oven to 325 degrees and use canola oil or veggie oil spray to coat 2 8 x 4 bread pans well. last night i made one 8 x 4 bread pan and 20 cupcakes from this one recipe.
place flour, salt, baking powder, baking soda, cinnamon and nutmeg in a large bowl and mix well.
mix eggs, oil, applesauce, vanilla and sugar together in a separate bowl. add the dry ingredients and mix well again. stir in zucchini and nuts. pour into bread pans.
bake bread for 40 to 60 minutes. i used the push-on-the-top-to-see-if-done method or you could use a toothpick -- just stick it into the middle top of the bread and if it is clean when pulled out, then it is done.
cool the pans for 20 minutes and then remove bread from pans. it is delicious warm, will stay fresh in a tight plastic bag for several days, in the refrigerator for a couple of weeks or can be frozen.
last night i shredded 2 very large zucchini and froze 5 2-cup bags. that will give me enough zucchini to make 10 loaves of bread!!
i'd love to hear from you if you make this recipe!!
Posted by julie king at 7:49 PM