I usually go for pumpkin or cranberry orange bread, but I've never tried making zucchini bread. I found a recipe in my Good Housekeeping Cookbook, circa 1986. I liked it, but I wanted to modify it a little to try to make it as healthy as I could. It turned out good, not great, but good. I think next time I'll add some cinnamon or pumpkin pie spice (cinn, nutmeg, cloves, ginger) and vanilla… it was just missing something. Honestly, I didn't like it as much as I LOVE my pumpkin bread, but it cured my sweet bread craving AND I got a serving of veggies while endulging!
(sort of healthy) Zucchini Bread
from Good Housekeeping
3 cups flour (I used half whole wheat and half white for the healthier version)
1 1/2 cups sugar
4 1/2 tsp teaspoons baking powder
1 tsp salt
2/3 vegetable oil (I substitute this with applesauce, no sugar added, for the healthier version)
2 cups grated zucchini
2 tsp lemon zest (When zesting try to avoid the white part; it's bitter sans flavor.)
1 cup wallnuts (optional)
1. Preheat oven to 350 degrees. Lightly grease two loaf pans.
2. In a medium bowl mix dry ingredients: flour, sugar, nuts, baking powder & salt.
3. In a medium bowl beat eggs slightly; stir in vegetable oil (or applesauce), zucchini & lemon zest.
4. Stir liquid mixture onto flour mixture just until flour is moistened; spread evenly in pans (oiled and floured or non-stick.)
5. Bake one hour (at 350 degrees.) Cool pans on wire rack for 10 minutes. Serve warm or cold.
Amelie loved it btw :)