Lemon zest and allspice set this recipe apart!
I love zucchini bread and I have tried recipes that include everything from bananas to chocolate, but this zucchini bread recipe (from my friend, Tammy) is my definitive favorite. Even with the addition of healthier whole wheat flour, this bread stays moist and the flavor from the lemon zest and spices is unbeatable! I’m including the original recipe, and then my notes to make it even healthier.
BEST ZUCCHINI BREAD
1 1/4 c. whole wheat flour
1 1/4 c. all-purpose (white) flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. clove
2 1/2 c. zucchini, shredded (about 3 medium zucchini)
1 c. pecans, chopped
4 eggs (or 1/4 c. powdered eggs + 1/2 c. water)
1 1/2 c. granulated sugar
1/2 c. brown sugar
1 c. oil
1 tsp. lemon zest
Measure and sift together the first eight dry ingredients and set aside. In a large mixing bowl, add eggs, sugars and oil. Blend thoroughly. Slowly add the dry ingredients to the egg mixture while stirring. Scrape down the sides of the bowl and fold in zucchini, pecans and lemon zest. Pour batter into two greased 8 or 9 inch loaf pans and bake at 350 degrees for 1 hour.
NOTES: To make this recipe healthier (but just as tasty!), I cut the oil measurement in half with applesauce (1/2 c. oil + 1/2 c. applesauce), leave out 1/2 cup of the white sugar, and use 1 cup liquid eggs (like Eggbeaters). To save time, sometimes I substitute 1 tsp. of pumpkin pie spice in place of the ginger, allspice and clove. If your garden produced more yellow squash than zucchini, you can subsitute part or all of the zucchini with shredded yellow squash (I cut the squash in fourths, length-wise, and remove the seeds before shredding.) with virtually no difference in taste. I like to use my food processor to shred the zucchini because it keeps the zucchini from getting soggy the way it does when grated by hand.
I must add the disclaimer that it isn’t an original from me…I found it on a website, but the last time I tried the link it didn’t work, so I tossed it. Anyway, I always use applesauce and almost always use less sugar. I made it just last week and doubled the recipe. I made one loaf, two dozen mini muffins, and a dozen or 2 regular muffins and froze them for later. This seriously is the best zucchini bread recipe. Mmm!
Oh I miss the phone calls inviting us up to try all the yummy recipes! You spoiled us … but we will be back in the Fall. I love your blog!
ummm delicious. you are making me so hungry. How do you usually get the zest off your lemons? do you have a zester? I only have a vegetable peeler. I guess I could try that. I seriously want a food processor… maybe one day.
Great recipe! I used only one cup of sugar and sprinkled the top with brown sugar before baking it. I also did half oil and half apple sauce. Very yummy!
Zucchini Bread Ingredients for two regular loaf pans:3 eggs1 cup oil2 cups sherdded raw zucchini1 3/4 cups sugar1/4 teaspoon baking powder2 teaspoons baking soda2 teaspoons cinnamon1 teaspoon salt2 teaspoons vanilla1 cup chopped nuts2 cups flourDirections:Put zucchini in a strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans.Bake 1 hour at 350 degrees F.