It always amazes me that Ethan won’t eat mashed potatoes or a cheeseburger or a carrot stick, but that he’ll eat Zuchini Bread – even when he helps me make it and knows exactly what goes into it.
Don’t get me wrong, I’m incredible grateful that he does eat it, because otherwise he wouldn’t let a single veggie pass his lips.
Of course, if he has his choice, he prefers Chocolate Chip Zucchini Bread, but this is a pretty good second choice. One of the reason’s I love this bread is that I’ve cut the sugar, substituted half the oil for applesauce, reduced the white flour and added some whole wheat flour – The result is a bread that is moist and flavorful, and perfect for breakfast, snacking, or even dessert. Ethan asks for it as ‘the green bread’ and that’s perfectly ok with me!
Classic Zucchini Bread
3-1/4 cups all-purpose flour
1 cup whole wheat flour
1-1/2 tsp salt
1 teaspoon freshly grated nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
2 cups sugar
1 cup vegetable oil
1/2 cup vegetable oil
1/2 cup applesauce
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon zest
1 cup chopped walnuts (optional)
Preheat the oven to 350-degrees. Grease and flour two bread pans.
For the zucchini, I use the grater attachment for my food processor, and I even leave the skins on.
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs with the rest of the ingredients. Fold the wet ingredients into the dry ingredients and stir to combine. Since I often send slices (or cubes) of this bread to school, which is nut-free, I usually omit the walnuts.
Pour the batter into the prepared pans and bake for 50-55 minutes. Turn the bread out onto a cooling rack.
It’s super easy to freeze one of these loaves for some day when you don’t want to bake, but want a tasty homemade treat. I like to double freezer bag the loaves, then thaw in the fridge overnight.
I hope your family will enjoy this as much as mine does!