I’m so excited for a week dedicated to Zucchini! It is seriously one of my favorite vegetables and I love it when my plants get producing! Here is the best zucchini bread on the planet! It’s a perfect bread to hide whole wheat in because it uses brown sugar (which makes it moist and dark) and it has spices in it like cinnamon. As always, you can’t taste the wheat and it so moist, it literally melts in your mouth. You’ve GOT to try this!
**Tip before you begin** If you have a very large zucchini (anything bigger than 6 inches) make sure you scrape out the seeds before you grate it. The larger the zucchini gets, the harder the seeds are.
Brown Sugar Zucchini Bread
1/4 cup butter, at room temperature
1/4 cup vegetable oil or 1/4 C. applesauce (click HERE to watch the video on how to make applesauce out of your dehydrated apples, this is what I needed the applesauce for. 🙂
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor. Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)
Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.
In the bowl of an electric mixer, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.
Fold zucchini, and lemon zest into batter.
Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.
Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
I made this last night, and it was divine! Whilst it was still steaming hot I spread cinnamon cream cheese frosting (left over from making cinnamon rolls a few days ago) on top, which really distinguished it as a dessert rather than a bread. Thanks for the recipe! I put it in my “to make again” file.
I made this last night, and it was divine! Whilst it was still steaming hot I spread cinnamon cream cheese frosting (left over from making cinnamon rolls a few days ago) on top, which really distinguished it as a dessert rather than a bread. Thanks for the recipe! I put it in my “to make again” file.
I love your blog, and visit often. I too have food storage to rotate, get rid of, and to use. I appreciate your great ideas. Check out my blog, http://www.mysisterscucina.blogspot.com , we featured you on our blog with an award. Thanks for the great ideas.
I love your blog, and visit often. I too have food storage to rotate, get rid of, and to use. I appreciate your great ideas. Check out my blog, http://www.mysisterscucina.blogspot.com , we featured you on our blog with an award. Thanks for the great ideas.
This sounds wonderful!
We all love Zucchini Bread, but to have it be made with Brown Sugar makes it that much more intriguing!
Thank you!
Cindy
http://www.jbkpottery.com
This sounds wonderful!We all love Zucchini Bread, but to have it be made with Brown Sugar makes it that much more intriguing!Thank you!Cindyhttp://www.jbkpottery.com
Oh this looks very good! Not just the same old zucchini bread! Looking forward to trying it. I hope you don’t mind if I try and “healthify” it a bit more! (sorry it’s an obbsession;) I will let you know how it turns out!
Oh this looks very good! Not just the same old zucchini bread! Looking forward to trying it. I hope you don’t mind if I try and “healthify” it a bit more! (sorry it’s an obbsession;) I will let you know how it turns out!
You read my mind with this zucchini recipe! Just a couple of days ago I picked a bunch of zucchini from my garden and was looking for a bread recipe to make with them. I can’t wait to try it! Thanks again!
You read my mind with this zucchini recipe! Just a couple of days ago I picked a bunch of zucchini from my garden and was looking for a bread recipe to make with them. I can’t wait to try it! Thanks again!
I LOVE ZUCCHINI BREAD! Although, I am getting tired of it because it’s all I’ve eaten for the last month! Anyhow, your recipe is so similar to mine and so I wanted to share one more thing that I do to mine…I add an oatmeal crumb topping (kinda like for apple crisp). It has oatmeal (from food storage), flour, butter and brown sugar. I put it on just as the top of the bread is cooked and can handle a little weight. I have given several loaves of bread out and everyone comments on how that crumb topping is so yummy!
I LOVE ZUCCHINI BREAD! Although, I am getting tired of it because it’s all I’ve eaten for the last month! Anyhow, your recipe is so similar to mine and so I wanted to share one more thing that I do to mine…I add an oatmeal crumb topping (kinda like for apple crisp). It has oatmeal (from food storage), flour, butter and brown sugar. I put it on just as the top of the bread is cooked and can handle a little weight. I have given several loaves of bread out and everyone comments on how that crumb topping is so yummy!
Yummy! A crumb topping sounds delicious!
Yummy! A crumb topping sounds delicious!
I made this bread and thought it was great! I was worried, though, that my kids would be able to tell I’d used whole wheat flour (I could tell). But nope, they ate it all and begged for more. Thanks so much for this recipe!
I made this bread and thought it was great! I was worried, though, that my kids would be able to tell I’d used whole wheat flour (I could tell). But nope, they ate it all and begged for more. Thanks so much for this recipe!