There are a million ways to make zucchini bread. I am convinced of it, positive even without doing the research. Here is one I like. It is less sweet than others that call for 50-100% more sweet than this one. I made some modifications from the original which makes the ingredients list crazy long, but they’re usually something you have on hand. The honey and sugar are interchangeable, as are the applesauce and oil, but I usually don’t go straight applesauce because it’s too sticky and not enough crisp.
3/4 c. sugar
3/4 c. honey
1/2 c. applesauce
1/2 c. vegetable oil
2 c. grated raw zucchini or other summer squash
1 T. vanilla
3 c. all purpose flour
1 t. salt
1 t. baking soda
1/2 t. baking powder
1 T. cinnamon
1/2 t. pumpkin pie spice (or combination of ginger, nutmeg, allspice, cloves …)
Optional (I didn’t try): 1 c. nuts, raisins, chocolate or butterscotch chips
Preheat oven to 325F.
Beat eggs until foamy. Add sugar, honey, applesauce, oil, zucchini, vanilla and blend.
Combine all dry ingredients separately, then add to wet ingredients, mixing only until just moistened – maybe even a bit lumpy.
Bake in two heavily (if using applesauce instead of 1 full c. of oil) greased loaf pans. Bake 1 hour until toothpick comes out clean and the top of the loaf springs back gently. While waiting for it to bake, go swimming, it helps keep you from checking it a million times.
This is really yummy with cream cheese, but Matt also seems to like it with butter – not that I’m surprised.