For the first time last year, my husband and I decided to build our own vegetable and herb garden. Among the vegetables, we planted zucchini plants. I got an enormous zucchini that my youngest son was proud to show to one of my neighbors.
My neighbor told me that it would be great for a zucchini bread. In fact, I admit it that until now I never made one. She gave me a recipe right away she made numerous times and her kids love for the snack.
So this is the recipe of her zucchini bread that I enjoy making ever since. It is moist and delicious. The only changes I made were adding 1/4 cup less sugar and lighting it up by swapping 1/2 cup of oil by unsweetened apple sauce.
With this recipe you can make 2 loaves, 24 muffins or 1 loaf and 12 muffins.
- 3 eggs
- 1 1/4 cup sugar
- 2 cups grated, peeled zucchini
- 1 cup oil (you can substitute with 1/2 cup of oil by apple sauce)
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- a pinch of nutmeg
- 1/2 cup chopped nuts (optional)
- raisins (optional)
- Spray oil in cake pan or muffin pan.
- Peel the zucchini and grate it.
- Preheat the oven at 350F.
- Beat eggs with sugar until the mix doubled in volume, whiten, and began to foam.
- Add zucchini, oil and vanilla.
- In a separate bowl, sift the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to the egg mixture.
- If desired, add nuts and/or raisins.
- Pour into the cake or muffin pan.
- Bake at 350 F for 20-25 minutes for the muffins and 50-55 min for the loaves.
- Let the loaves cool for 15 min on a wire rack before removing it from the pan.