So here is a simple and practical recipe for zucchini bread for you to enjoy with your family- this recipe makes 2 loaves so feel free to split it if you only want one loaf. Since it's rather hard to split 3 eggs in half I would suggest 2 eggs and only a quarter cup of vegetable oil OR a quarter cup of apple sauce(not a quarter cup each!) for a one loaf version of this recipe.
As I also have an excellent gluten free zucchini bread recipe I will be posting that later on, in the gluten free category.
RECIPE-
3 C- flour
3 tsp- cinnamon
2 tsp- nutmeg
1 tsp- baking soda
1 tsp- baking powder
1 tsp- salt
Mix together in a bowl and set aside for a bit.
3- eggs
1/2 C- applesauce
1/2 C- vegetable oil
1 1/4 C- brown sugar
1 C- white cane sugar
3 tsp- vanilla extract
beat all these together in a large bowl and then stir in the dry ingredients with a spatula.
2 C- grated zucchini
make sure to squish out the extra moisture from the grated zucchini with a paper towel. The amount of moisture that comes out of the zucchini will differ depending on the type of of zucchini and the level of ripeness so don't be surprised if sometimes you get a bunch of liquid and sometimes you will hardly get any at all.
Stir the zucchini into the batter mixture and then pour the batter into two greased standard sized loaf pans.
Bake at 325 degrees for 50-60 minutes- check doneness with the standard tooth pick method.
PS- Theoretically I was going to take pictures while the loaf was whole and THEN cut a slice to take more pretty pictures with...but accidentally I kinda ate some first and then remembered to take pictures! So sorry it's not all pretty and perfect ;)
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