Zucchini Bread



   Don’t be turned off by the name. Even if you don’t like zucchini...you will love this bread. A deliciously moist, dense bread that is packed with flavor. Try it once and you will most certainly file this recipe away in your “favorites”.

What You’ll Need

  • 3 c  all purpose flour
  • 3 eggs
  • 1 c White (granulated) Sugar
  • 1 c Brown Sugar
  • 1 c Applesauce (or vegetable oil)
  • 2 c Zucchini (peeled and grated)
  • 1 c Golden Raisins
  • 1/2 c Sour Cream
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla
  • 1/2 tsp Allspice
  • 1/2 tsp Nutmeg
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • Zest of 1 Lemon


  How It’s Done

  • Preheat oven to 350F (175C)
  • Grease and flour two 9”x5” loaf pans
  • Beat together the eggs, sugar and applesauce
  • Blend in teh zucchini and sour cream
  • Mix in teh flour, baking powder, baking soda, vanilla and the remaining spices. Stir in the raisins.
  • Pour evenly into the prepared loaf pans
  • Bake for 60 minutes (when probe inserted in the center comes out clean)
  • Allow to cool on a wire rack

Tips

  • Feel free to substitute the raisins with “Craisins”, dried cranberries, even diced apples.
  • When prepping the pans, avoid the shortcut of simply spraying with cooking spray and skipping the flour.
  • Baking time is approximate and depends on your oven. After about 50 minutes check for doneness by inserting a toothpick into the center…if it comes out clean, it is done. If not allow to cook another 5 minutes and check again. I have experienced baking times of anywhere from 50 to 80 minutes, especially if you “eye” measurements for the oil, applesauce and sour cream, or if your zucchini is unusually moist. 

                        

© Jeffrey Hull 2017