Zucchini bread #1

zucchinibread2.jpgZucchini season is coming in Central Vermont. While I usually make a stir fry or a zucchini lasagna, I decided to try making some zucchini bread. It turned out to be quite tasty!

2 eggs
1/4 cup vegetable oil
4 oz. applesauce (one "snack pack" sized package or about 1/4 cup)
6.6 oz. granulated sugar (1 cup)
1 cup zucchini, grated (1 small)
1 tsp. vanilla extract
7.1 oz. all-purpose flour (1 1/2 cup)
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
1.2 oz. chopped walnuts (1/4 cup)

Preheat the oven to 325°F. I used a glass loaf pan; if using a metal one you may want to try 350°F instead.

Lightly beat the eggs. Add the oil, applesauce, and sugar and stir to combine. Add the remaining ingredients.

Grease and flour a 4"x8" loaf pan. Add the batter. Bake for about an hour.

It took an hour and 10 minutes for a toothpick to come out clean and the center temperature to reach about 210°F.

Even though the loaf looks nice in the picture the bottom is a little hollow since a bit of it stuck to the bottom of the pan. But it is still very delicious.

I should also point out that bread is a pretty inefficient way to get rid of excess zucchini. There's one small zucchini in this recipe. I could easily eat that in one meal as a stir fry, but there's no way I could (or should) eat an entire loaf of zucchini bread. Not to mention all of the sugar and flour in the bread. A few slices for breakfast is pretty good, however. And better for you than a doughnut.

This recipe was roughly based on this recipe with some of the modifications in the comments. I also scaled it to make one pan instead of two. If scaling back up, you might want to reduce the eggs because the recipe above should only have 1.5 eggs, but a half of an egg is an awkward quantity so I rounded up.

I had a slice of this zucchini bread and Greek yogurt, homemade granola, and fresh blueberries for breakfast.

Update May 8, 2014: I made this again and it was really good! I used an aluminum loaf pan and cooked it for 50 minutes at 350°F until a toothpick came out clean, and the center was 200°F.

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