Zucchini Bread

New zucchini bread recipe, thanks to The Beet Box giving away their monster zucchinis. I made four loaves from a single zucchini, and I'm definitely going myself on Monday. Writing it down now with the handful of modifications I made to the original recipe.

THAT SAID, I'm thinking of more modifications. I already cut half the sugar, but I'm thinking of splitting what's left into half white, half brown sugar. The molasses will add a depth of flavour that's often lacking from quick bread-style muffins, but I think going all brown sugar might add too much bitterness.

Also, the vegetable oil. Definitely reduce it by half, and increase the applesauce accordingly. But maybe throw in some 2%-ish greek yogurt in place of the rest? Even bananas, if you want to mix it up, but I don't think it's necessary. Try the yogurt first; I bet it'll work.

Definitely substitute egg whites for the eggs next time. I mean, why not?

I don't see how you can reduce the flour much, unfortunately. Some ground flax wouldn't hurt, since it's already so moist, but you don't want to lose that denseness. The way it's written here, it came out dense, in a great, moist way. Maybe substitute a quarter of the white flour for whole wheat, though? Fibre won't hurt.

https://www.afamilyfeast.com/best-zucchini-bread-ever/

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 1/2 tsp ground cardamom
  • pinch ground cloves
  • 4 cups grated zucchini
  • 3 eggs
  • ½ cup apple sauce
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 4 teaspoons vanilla extract
  • 1 cup raisins

INSTRUCTIONS

Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.

In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.

Shred zucchini, lightly packing it down as you measure it.

In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.

Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.

With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.

Pour half of the batter into each prepared pan.

Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)

Remove from the pans and cool on wire racks.

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