Whole Wheat Zucchini Bread
Ingredients
- 1/2 cup softened butter
- 1 cup sucanat an unrefined cane sugar
- 1/2 cup applesauce*
- 3 eggs beaten well
- 2 1/2 cups packed grated zucchini about one medium or two small zucchini**
- 2 teaspoon vanilla
- 2 cups whole wheat pastry flour
- 1 cup white whole wheat flour
- 3 teaspoons cinnamon
- 1/2 teaspoon grated nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup toasted and chopped pecans or walnuts optional, but adds protein and deliciousness
Instructions
- Preheat the oven to 350 degrees. Grease two loaf pans (you can also make these as muffins, the recipe will make 24).
- Cream butter and sugar together (I do this in a stand mixer, but you can use a hand mixer or just a wooden spoon). Add in applesauce, beaten eggs, grated zucchini and vanilla and mix to combine.
- In a separate bowl, mix together all the dry ingredients and then stir them into the wet ingredients in three batches.
- Add in the nuts and stir to incorporate.
- Divide between the two loaf pans and bake for 45-50 minutes****, until a skewer comes out clean and the tops are nice and brown. It is good plain, or toasted and spread with butter and jam.
Notes
*I make and freeze applesauce in 1/2 cup portions each fall. However, if you don’t think ahead like that, those little prepackaged applesauce cups that you buy for school lunches are the perfect amount for this recipe.
**When I can’t take any more zucchini during the summer, I grate them, measure out it into 2+ cup portions and freeze it in ziptop bags. That way I can make this bread into the fall and winter, when I’m not so squashed out.
***If this recipe seems slightly familiar to you, it’s because I posted it in muffin format to Slashfood two years ago.
****A reader/friend from college made these as muffins recently and reported back that they baked up perfectly in 20 minutes.