Zucchini Bread
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.
Thanks for a great Zucchini bread recipe. It was quick and easy. I added the cocoa powder and safe chocolate chips. It is in the oven and we can't wait to taste it.
ReplyDeleteShara,
ReplyDeleteThat was Jazzy's favorite version too. The girls like the bread even more this morning. Let me know how it turns out.
Lori-We love it. The kids are eating it warm. Very yummy treat. Thanks for all of the great recipes. My 4.5 y/o shares the same allergies as Jazzy. It has been a blessing to follow you at TKWFA and now on your blog.
ReplyDeleteShara
Thank you so much for sharing Shara. I love hearing feedback. It makes me so happy knowing that my recipes are helping other allergy kiddos eat yummy foods.
ReplyDeleteGonna try this tonight how much cocoa powder do I use?
ReplyDeleteThat depends how strong of a cocoa flavor you want. I would recommend 2-4 tablespoons. I would also recommend adding an additional 2 tablespoons of applesauce to keep the batter moist.
DeleteMaking this now, but we didn't have any applesauce, so subbed in a banana instead. It sure smells yummy! Thanks for the recipe. :)
ReplyDeleteBanana Zucchini sounds wonderful. I would love to hear how it turned out for your.
DeleteI am recently egg and dairy free. I made a triple batch of the regular loaf yesterday and the whole family loved it!!! I have more zucchini that needs to be used up so I am going to make more today and freeze it.
ReplyDeleteI'm glad everyone enjoyed it.
DeleteThese look so great! What kind of flour do you use?
ReplyDeleteI just use all purpose flour.
DeleteThis looks great. I would try it. Instead of applesauce what can I use? Thanks
ReplyDeleteI've only every made this bread using applesauce. However, it is used in place of eggs. If you can have eggs, you can use 2 whole eggs. If you can not have eggs, you could try a mixture of 3 tbsp water, 3 tbsp oil, and 2 tsp baking powder. You could also try a whole mashed banana or 1/3 cup Sunbutter (or peanut butter substitute you like). Please let me know if you try it with a substitute.
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