Friday, September 23, 2011
Recipe: Zucchini Bread
This is zucchini bread in its dessert form. I don't pretend it is health food, despite the presence of a fruit and a vegetable. There is oil, sugar, more sugar aaaand, for good measure, a little more sugar.
The very best part of this recipe is the topping. It's a streusel- sweet, crunchy and cinnamon-y. In a world full of decent zucchini bread recipes this is the factor that makes this particular zucchini bread recipe special. I'm actually quite proud of this recipe. It's one of my monsters, carefully assembled through years of zucchini bread making and it's the only one I trust to bring to people I like.
If you're looking for an excellent healthy zucchini bread recipe, check out this one.
3 eggs, room temperature
1/2 cup vegetable oil or coconut oil
1/2 cup applesauce (I used home made)
1 1/2 cups sugar
1/2 cup brown sugar
2 cups grated and drained zucchini (grate and lay out on towels for 20 minutes or so to remove extra moisture)
1 tsp vanilla
2 1/2 cups all purpose flour
1/2 cup wheat flour
3 teaspoons ground cinnamon (less, if your applesauce has cinnamon in it)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup flour
3 tablespoons butter, melted
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Preheat oven to 325 for loaf pans or 350 for muffins.
Combine flour, cinnamon, baking soda, baking powder, and salt. In a separate bowl, beat eggs until light in color and frothy. Beat in oil and sugar for a couple minutes. Stir in zucchini then add dry ingredients and mix until just combined. Pour into greased and floured loaf pans or muffin tins.
In a small bowl, mix topping ingredients. Mash it around a bit with your fingers to create small clumps. Sprinkle on top of bread batter (sprinkle is probably the wrong word here. These measurements make quite a bit so there's enough for a good crunchy layer).
Bake loaves for 60-70 minutes and muffins for 15-20 minutes.
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