For some people, it’s their mom’s pumpkin pie, or their grandmother’s sweet potatoes. For me, it’s my stepmother’s zucchini bread that signals the start of fall and our rapid descent into the holiday season. Given that fall and the impending holidays are my absolute favorite time of year, I cannot begin to tell you how elated I was to make this last night. I was toying with the idea of kicking off this baking season with cookies or something more traditional, but this recipe just had to be first.
This recipe gives me the warm and fuzzies, with memories of the holidays and cold, crisp weather. During my teen years, whenever there was a family event that involved togetherness, presents and sweaters, zucchini bread was there with a party hat on, armed with a noisemaker.
Patrick’s butt (see background, above the sugar) is not a part of the recipe. Oops…?
Nine times out of ten, when I mention zucchini bread, I am met with disgust; people throwing themselves upon the mercy of the bakery court.
To those of you who quiver in fear at the thought of a vegetable tainting your baked goods, I say to give it a chance. You might be surprised!
It’s sweet, dense, and moist. It’s a big hit when I bring it into the office, with a loaf having a survival record of about five minutes.
Zucchini Bread
Ingredients:
3 eggs
3 cups all-purpose flour
2 cups zucchini grated
2 1/4 cups sugar
1 cup unsweetened applesauce (**)
1 cup walnuts chopped
3 teaspoons cinnamon
2 tablespoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Makes two loaves.
**Applesauce is used here in lieu of vegetable oil. I do this in my recipes because vegetable oil is not exactly the greatest for you. In addition, there is no difference, in terms of taste, between using applesauce instead of vegetable oil when baking. Feel free to substitute vegetable oil for applesauce in the same amount of 1 cup if you feel moved, however.
Directions:
1. Grease and flour your loaf pan(s), and preheat your oven to 325 degrees.
2. In a mixing bowl, sift together your flour, salt, cinnamon, baking soda, and baking powder. If you do not have a sifter, you can “cheat” by vigorously dry whisking the ingredients together.
3. Mix in your eggs, applesauce, sugar and vanilla extract. Beat well.
4. Mix in thoroughly your zucchini and walnuts. Have no fear if your “dough” looks goopy and soupy. That is how it’s supposed to be. (It dares to be different!)
5. Pour into your pan(s). Bake for 45 to 65 minutes. Check with a tester (long toothpick, thin knife); if it comes out clean, it’s ready!
6. Let bread cool in pan for 25 minutes. Remove loaf from pan, and let it cool completely. If you’re feeling really hungry, feel free to snag a few pieces when you’ve removed it from the pan, but let it thoroughly cool before transporting it anywhere.
By the way, I bet you guys are just over the moon with my skills as a Blackberry Smartphone photographer… I promise that will be fixed soon.
