Zucchini Nut Bread

 

I don’t have a garden with an abundance of zucchini, in fact, I don’t have a garden at all but I love when the grocery stores have an abundance of this wonderful vegetable.  Even better when the prices are inexpensive for it!  It may still be summer, and the temperatures here sure say it is, but I am ready for all things Fall.  Pumpkin anything and

Zucchini Nut Bread.  This is the recipe for it.  Not only does it tastes wonderful with the cinnamon and nutmeg but the brown sugar gives it a totally different sweetness that goes well with the zucchini.  It’s a bit lighter in calories when you replace some or all of the oil with applesauce.  Now, if you have an objection to that, by all means, use all oil.  I like the added texture the applesauce gives and the moistness it provides.  This does make two loaves and it freezes well.

 

1/2 teaspoon ground nutmeg
3 eggs
1/4  cup vegetable oil

3/4 cup unsweetened applesauce (or you can just use 1 cup applesauce and omit the oil)
1 cups white sugar

1 cup light brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.

 

Sift or whisk flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.

Beat eggs, oil, applesauce, vanilla, and both sugars together in a large bowl.

 

Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts by hand until well combined. Pour batter into prepared pans.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. It may take a little more than 60 minutes depending on your oven. Mine takes in the range above but I have baked it for 5-8 minutes at times.

 

Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

 

Enjoy!