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It's that time of year when zucchini is aplenty in our gardens. That happened to be the case with a friend of mine, who handed over two huge zucchinis to me. I knew right away I'd be making zucchini bread. Since I suddenly had so much of it, though, I decided to experiment a little. I found a few different recipes, and will be making a few different types, so I have a bit of variety!
This recipe for Apple Zucchini Loaf comes from Taste of Home's website. I made a few changes which I will show below.
Ingredients:
Bread:
- 1&1/2 cups flour
- 1 cup sugar
- 1 teaspoonful cinnamon
- 1/2 teaspoonful baking soda
- 1/4 teaspoonful baking powder
- 1/4 teaspoonful salt
- 1 jar (4&1/2 ounces) diced apple baby food (I used a 4-oz applesauce cup that we use for lunches)
- 1 egg
- 1 tablespoonful canola oil
- 1 cup shredded zucchini
Topping:
- 1/4 cup quick-cooking oatmeal (I used a packet of instant cinnamon-apple)
- 1/4 cup coconut flakes
- 1/4 cup packed brown sugar
- 2 tablespoonsful butter, melted
- dash of ground cinnamon
Directions:
1. In a large bowl combine flour, sugar, cinnamon, baking soda, baking powder and salt. If using baby food, drain apples and reserve juice.
2. In another bowl whisk together egg, oil and applesauce or reserved juice. Stir into dry ingredients until just blended. Fold in zucchini and reserved apples.
3. Pour into an 8x4in loaf pan coated with cooking spray. I used 4 small loaf pans, not sure of their size, but I filled them each about 2/3 full.
4. Combine topping ingredients and sprinkle overtop.
5. Bake at 350*F for 50-55 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes before removing from pan to cooling rack.
These actually came out pretty darn good. I still had to bake them for the same amount of time as called for with the regular sized loaf pan. They are a little chewy, but that's alright with me. They smell divine! My house smells all yummy now. =)
