It’s that time of year where those of us (me) who didn’t get around to putting their garden boxes together, for the second year in a row – that get to benefit from the generosity and hard work of their lovely neighbors who share their garden vegetables with us. Those vegetables being zucchini’s in particular. Oh, and thank you neighbors for having lovely gardens that I often dream of having. I will have garden boxes next spring, ok?
Zucchini’s are definitely in abundance this time of year. And this zucchini bread is on my must make list every year in the summer. The aroma of the warm spices – cinnamon and nutmeg, have me longing for fall while still basking in the summer sun.
The best part about this zucchini bread is that there are a few ingredient swaps for a more nutritional and a lighter bread calorie wise. Replacing butter with oil , using unsweetened applesauce and whole wheat pastry flour for added nutrition.
This zucchini bread is super moist, packed with delicious flavor and is a recipe that you’ll want to make and share with your neighbors and friends. Let’s get this recipe started. Preheat your oven to 350ºF. Have all of your ingredients measured out and ready to go and make sure you have the eggs and applesauce at room temperature.
Spray a 9×5 loaf pan with a non-stick cooking spray and set it aside. In a large bowl whisk together 3/4 cup whole wheat pastry flour, 3/4 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp baking soda and 1/4 tsp fine kosher salt. In a medium bowl stir together 1/3 cup canola oil, 1/3 cup unsweetened applesauce and 2 large eggs. Stir in 6 ounces of coarsely grated zucchini (about 1 1/4 cups). I use a paper towel to gently blot out a small amount of excess liquid from the zucchini
Pour batter into prepared pan. As an option, use about 1 Tablespoon of Demerara course sugar and sprinkle it over the top of the batter.
The sugar adds a nice crunch to your finished bread. A must for pretty much every quick bread I make. Bake until a skewer comes out clean, about 35-45 minutes. Remove from the oven and allow to cool for about 5 minutes in the pan.
Then transfer to a cooling rack to cool completely. Only if you can wait that long. Because um, hello warm zucchini bread is just amazing. Slice and enjoy!
Then try not to eat it all in one day!