With tomorrow being National Zucchini Bread Day and summer zucchini season rapidly approaching, I thought this would be a good time to share a Zucchini Bread recipe.
This recipe makes quite a bit. I tried making it in a square glass plan...and that didn't work. I tried using a small rectangle glass pan...and it still didn't fit. This recipe definitely needs a large rectangle glass pan.
Either fresh grated zucchini or grated zucchini that has been frozen can work for this Zucchini Bread. Just make sure to thoroughly thaw any frozen grated zucchini before you use it in this recipe. I don't strain the liquid off of the zucchini, it helps the bread to be really moist.
1 cup oil
1/2 cup applesauce
3 cups grated zucchini
2 tsp. vanilla
2 cups sugar
2 cups white whole wheat flour
1 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2/3 cup chopped pecans (optional)
1/2 cup dark chocolate chips, coarsely chopped
In the bowl of a stand mixer, mix together eggs, oil, applesauce, grated zucchini, vanilla and sugar. In a separate bowl, combine both flours, baking powder, baking soda, salt and cinnamon.
With stand mixer on low, slowly pour in flour mixture. Mix until thoroughly combined. Using a spatula, stir in chocolate chips and pecans, if using.
Pour mixture into a greased casserole dish. Bake at 350 for about 40 minutes.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!