This bread is amazing and moist. It is by far the best zucchini bread I've ever had, allergies or not. You can keep the bread at room temperature or in the fridge. When I make the zucchini bread, I like to make a variety of flavors. To make this process easier, I prepare all of the batter at one time (at least a triple batch). Then I place 1 portion of the batter into a separate mixing bowl and stir in the flavors we want to use. I repeat this until all of the batter is used. We love this bread plain, but after the recipe I have included our other favorite varieties.
1 1/2 cups flour
1/2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4-1 cup sugar
1 cup finely shredded zucchini
1/4 cup oil
1/2 cup unsweetened applesauce
Combine the flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine the sugar, zucchini, oil and applesauce. Add the flour mixture to the zucchini mixture and stir until just moistened. Transfer the batter to a sprayed 8 1/2x4 1/2 loaf pan. Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes before removing the loaf from the pan. Cool completely on the wire rack before slicing. Store wrapped in foil or plastic wrap.
* You can substitute 1 cup of finely shredded apple for the zucchini.
* You can substitute 1 cup of mashed banana for the zucchini.
Pineapple Coconut Zucchini Bread - stir flaked coconut and drained crushed pineapple into the batter.
Coconut Chocolate Chip Zucchini Bread- stir flaked coconut and safe chocolate chips into the batter. We also like this bread without the chocolate chips and use extra coconut.
Double Chocolate Chip Zucchini Bread - stir cocoa powder and safe chocolate chips into the batter.
Blueberry Zucchini Bread - stir frozen blueberries into the batter.
Cinnamon Zucchini Bread - stir cinnamon sugar into the batter then generously sprinkle additional cinnamon sugar over the top before baking.
* Vary the amounts of these ingredients to suit your family's taste.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.