Okay, maybe that’s exaggerating a bit but this is definitely one of the top 5 zucchini breads ever. And believe me – I’ve had a lot of experience with zucchini bread this summer.
See, anyone who has ever planted zucchini knows that two plants (or maybe three) are probably enough to keep a family of 4 in zucchini for the summer. This being the case, the DreadBrewer naturally planted 14 plants.
For our first planting.
Our second round of plants is currently maturing on the seed rack in the garage, thus extending our zucchini inundation for a few more weeks. Huzzah!
I shared our go-to zucchini recipe (Breaded Zucchini) last summer. But I was looking for something a little different to do with the surplus this year. So I baked my way through 4 or 5 recipes before finding (and tweaking) what I think is the Best Zucchini Bread Ever.
This bread isn’t dried out and tough like a lot of the recipes I made. And I feel like it’s reasonably healthy, as far as baked goods go. So give it a shot the next time someone unloads a whole bushel of zucchini on you.
Oh and in researching recipes and zucchini saving/using tips, I discovered that you can go ahead and shred the zucchini, then freeze it in Ziploc bags. Now, whenever I shred a bunch of zucchini for a recipe I will dole it out into two cup portions and freeze them.
To try and cut down on freezer burn, I put the little bags of zucchini into a bigger, heavy-duty freezer bag. I’ve given away two or three big bags worth of shredded zucchini to friends and family. so I haven’t had a chance yet to see if my idea to protect the zucchini works. (On another note, people are a lot less likely to try and politely decline your extra zucchini if it’s already shredded and portioned for bread. Just an idea for those of you with over-achieving husbands like mine.)
Anyway, here’s the recipe for Best (or at least Top 5) Zucchini Bread.
-1.5 cups each all-purpose flour and whole-wheat flour
-1 tsp salt
-1 tsp baking powder
-1 tsp baking soda
-2 tsp cinnamon
-1 tsp nutmeg
-1 1/2 tsp or so ground flax seed (optional; I just add it because I have it on hand and I feel like it makes the bread “healthier”)
-3 eggs (or you can use 3/4 cup egg substitute)
-1 cup unsweetened applesauce
-1 cup brown sugar
-1 cup white sugar
-3 tsp vanilla extract
-2 to 3 cups shredded zucchini
-1 cup chopped nuts (I’ve used both pecans and walnuts. This ingredient is important as it helps keep the bread super moist. Please don’t leave it out unless you have to, and then I would definitely up the zucchini to 3 cups.)
-1/2 cup raisins (optional, but the Littlest Brewster loves them)
– Preheat oven to 325º. Spray two 8 x 4 loaf pans or prep two muffin tins.
-Sift flour, salt, baking powder, soda, cinnamon/nutmeg, and flax seed together in a bowl.
-Beat eggs, applesauce, vanilla, and sugar together in another 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.
-Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. (My bread is normally done after 40 minutes. And obviously, the muffins take less time to bake – I usually start checking them after 20 to 25 minutes.)
I’ve been making this often enough that it’s been my daily breakfast for nearly 2 months now! Hope you guys enjoy it as much as I do.