Zucchini Bread
This bread is delicious with garden fresh zucchini. Frozen zucchini works well with the recipe, too. This is one of the most popular recipes, especially in the summer.
Ingredients
- 3 1/3 cups AP white flour
- 2 tbsp wheat flour
- 1 tsp sea salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 4 eggs (or egg substitute)
- 2 cups sugar *
- 1 cup neutral-tasting oil *
- 2 tbsp pineapple (or pineapple-orange) juice
- 1 1/2 tsp vanilla extract
- 2 cups grated zucchini (wash, chop off ends, do not peel)
- 1 cup chopped walnuts (or pecans)
Hardware
- 9 x 5 loaf pan (or two 8 x 4 loaf pans)
Yield
- 1 loaf (or 2 loaves)
Directions
Preheat oven to 350 degrees.
Make sure all ingredients are at room temperature.
Whisk flours, salt, baking soda, baking powder in a bowl.
In large bowl, beat eggs and sugar.
Mix in oil, applesauce, pineapple juice, vanilla.
Mix in dry ingredients. Use a large spoon to combine.
Mix in zucchini and walnuts.
Pour into a greased loaf pan. Bake at 350 degrees for 55 minutes on
the middle rack.
Doug's Notes
You can halve the recipe for one 8x4 loaf.
I have used half sugar, half
sweetener (usually Splenda) with great success.
I usually use 2/3 oil, 1/3
unsweetened applesauce.
I've used vegetable oil, olive oil (the baking kind,
not extra-virgin), safflower oil.
Mixing with a big spoon minimizes gluten
formation.
