For the first time last year, my husband and I decided to build our own vegetable and herb garden. Among the vegetables, we planted zucchini plants. I got an enormous zucchini that my youngest son was proud to show to one of my neighbors.
My neighbor told me that it would be great for zucchini bread. In fact, I admit that until now I never made one. She gave me a recipe right away she made numerous times and her kids love for the snack.
So this is the recipe of her zucchini bread that I enjoy making ever since. It is moist and delicious. The only changes I made were adding ¼ cup less sugar and lighting it up by swapping ½ cup of oil with unsweetened apple sauce.
With this recipe, you can make 2 loaves, 24 muffins or 1 loaf and 12 muffins.
- 3 eggs
- 1 ¼ cup sugar
- 2 cups grated, peeled zucchini
- 1 cup oil (you can substitute with ½ cup of oil by apple sauce)
- 2 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoon cinnamon
- a pinch of nutmeg
- ½ cup chopped nuts (optional)
- raisins (optional)
- Spray oil in a cake pan or muffin pan.
- Peel the zucchini and grate it.
- Preheat the oven to 350F.
- Beat eggs with sugar until the mix doubled in volume, whiten, and began to foam.
- Add zucchini, oil and vanilla.
- In a separate bowl, sift the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to the egg mixture.
- If desired, add nuts and/or raisins.
- Pour into the cake or muffin pan.
- Bake to 350 F for 20-25 minutes for the muffins and 50-55 min for the loaves.
- Let the loaves cool for 15 min on a wire rack before removing it from the pan.