Assignment 6: Zucchini Bread
Inevitably in the fall I have to make at least one batch of zucchini bread. My mom had her own garden for years and used to grow mammoth sized zucchinis… we had baskets and basketfuls so she used to make tons of breads, muffins, and quiches with them, roast them, and still have dozens to give to neighbors.
I decided just to look for a recipe online and pulled this recipe from allrecipes.com. I really love this website because you can see all the comments from users who have made modifications to the original recipe. So, without further ado, here’s the version I made last week in all its veggie glory. The bread turned out really moist, and it made enough for two mini loaves and 12 muffins. I still have some left as well as 6 muffins frozen!
Also, this recipe is a super easy one to modify to be vegan—simply use egg substitutes instead of real eggs et voila!
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Ingredients
- 1.5 cups Trader Joe’s Whole Wheat White Flour
- 1.5 cups Whole Wheat Flour
- 1 dash of salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup organic unsweetened apple sauce
- 1 1/2 cups white sugar
- 3 teaspoons vanilla extract
- 2 1/2 cups grated zucchini
Directions
- Grease and flour two 8 x 4 inch pans (or pans of your choosing). Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
- Beat eggs, oil, apple sauce, vanilla, and 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.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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Anyway, I’m changing things up about from how I was doing the blog last year—I may still post assignments before I do them myself, but obviously I’ve already completed this one. So, get your posts in whenever you can or whenever you bake and I’m sure we’d all love to see what you come up with—you can already see what I made!
XO,
Sara
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