I love bread. I mean who doesn’t?
Vegetable containing desserts aren’t your typical dessert and certainly aren’t for everyone.
But have you ever had zucchini bread? It’s one of my personal favorites. I absolutely love to bake but I didn’t have a recipe for it nor have I ever made it myself. I honestly hadn’t had zucchini bread in at least six years prior to coming up with this recipe. But I succeeded and you MUST try this bread!
I do have to say before I go any further I am not a recipe person. I don’t follow recipes often and I don’t generally write them down. However, I’m finally starting to at my husband’s urging. I generally scour Pinterest and google for recipes that I can get inspiration from or try to improve upon. So please leave me any tips that you find I can improve upon to make this recipe, and any future ones, easier for you to understand or follow.
I wish I could give you pictures to follow along in the process but I am the absolute worst at remembering to take photos throughout the process. I do plan to update this with photos the next time I make this recipe, also after I improve upon my food photography a bit.
I know it’s kind of hard to get into making a recipe without a ton of mouthwatering photos to convince you why you need to make it but if you trust me this once I promise you won’t regret it. This zucchini bread is the absolute best I’ve ever tasted and it’s so simple to throw together. It really takes no time at all. I got it into the oven in about 10 minutes and that’s including time to measure everything out.
I like to smear a bit of butter across mine and eat it warm, and it is absolutely the best thing I’ve ever tasted. It is very moist on the inside and full of flavor while having a perfect crust on the outside. I wish I could find a more interesting way to say that but it’s like the perfect crust on the outside of the loaf. Well anyways hopefully I’ve convinced you to try the recipe. I hope you love it as much as we do over at my house!
So the worst part about this recipe is the cook time. There just isn’t a way around cook time unfortunately. Turning up the heat causes the inside not to be done at the same time as the outside and if you turn down the time obviously it’s going to cook slower. You could maybe make it in a more shallow pan but that won’t keep to the “bread” form. Also I don’t know how that would turn out. Well here we go…
- 1 C Sugar
- 1/2 C. Butter
- 1 large egg and 1/8 C. applesauce (this is what I usually do for moisture).
- 1 1/2 tsp. Vanilla
- 1 C. Grated Zucchini
- 1 1/2 C. Flour
- 1 1/2 tsp. Pie spice blend (pumpkin pie spice blend or apple pie spice blend)
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- Heat oven to 325 degrees and spray a loaf pan with cooking spray or coat loaf pan with melted butter.
- Mix together sugar, butter, egg, applesauce, and vanilla. Mix with mixer or whisk. Mix together until creamy.
- Sift flour into bowl then add spice blend, salt, baking powder, and baking soda. Mix until just combined.
- Add grated zucchini and mix until just combined. Careful not to over mix.
- Pour into prepared loaf pans until 2/3 full.
- Bake at 325 degrees for 40-55 minutes or golden brown. Check with a toothpick, when toothpick is clean bread is ready.
- Place on wire rack to cool for ten minutes and then turn loaf pan upside down to remove loaf. Let rest for 20 minutes, or slice it and eat immediately like we do.
**This recipe makes one loaf but can easily be doubled, I’ve tried, and it turns out just as wonderfully.
I have noticed that near the end of the cook time you should keep a watchful eye on the bread because it finishes quickly. But always check with a toothpick because sometimes the bread will look finished but it needs a few more minutes to finish up the inside.
I sincerely hope you try this recipe and enjoy it. Don’t hesitate to post questions or comments about the recipe if you have tried it or are considering trying.
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