I wasn't immediately sold on the idea...I mean, banana and pumpkin, yes, but whoever heard of zucchini bread? I entertained visions of providing my bread to unsuspecting receptacles... "Oh, wow, that's delicious" they would say. "What is that making my taste buds swoon?" Then I would squeal out, "It's...It's... Z-Z-ZUCCHINI!!!" and all would herald me as a creative extraordinaire. MUhahahaha.
Very quickly, my dreams were crushed. Sadly, everyone and their mother has had zucchini bread in my town except for me. Even MY MOTHER said she used to make it all the time and she's not even from my town. Oh, and, the above scenario is based on a very optimistic view that I wouldn't burn the thing. Yet, I was still set on making it depite the fact that my bud bailed on providing the recipe. Plus, I was pretty determined to find someone who hadn't had it before.
I came across this foundational piece at allrecipes.com and modified it resulting in less fat and full deliciousness. I reduced the sugar and used half white and half brown. I swapped half the oil for applesauce and to make up for what I feared would be a loss in moistness, I added an additional cup of grated zucchini. Hey, I had to get my tricks in there somewhere and, guess what? It was a winning combo by all accounts - even from experienced zucchini bread eaters. I'll definitely be making this again ( especially since the zucchini supply hasn't diminished at all)
Zucchini Bread ( adapted from Mom's Zucchini Bread and Allrecipes.com) Makes 2 loaves ( one to eat- one to share!)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1/2 cup vegetable oil 1/2 cup applesauce
1 cup white sugar 1 cup brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts
1. Preheat oven to 325 degrees F (165 degrees C). Butter 2 8x 4 inch loaf pans.
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, applesauce, vanilla, brown and white sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
3. Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
4. Deliver second loaf to the neighbor but don't tell them it's zucchini bread, just in case they haven't had it before.
Score! They hadn't had it. Mission complete.