Kathy’s Zucchini Bread

A former neighbor of mine was the first in the neighborhood to introduce herself to me. She came bearing a loaf of homemade bread made with zucchini from her own amazing garden. Since then, I have been making this bread throughout the summer with the zucchini from my CSA, My  family loves it (especially with chocolate chips!), and so do I. This recipe yields more than one of my bread pans holds, so I also make a mini loaf that I freeze and bring for breakfast when we go camping.

3/4 cup brown sugar
1/4 cup butter
2 tsp. vanilla
3 eggs, lightly beaten

2 cups white flour
1 cup wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon

3 cups shredded zucchini
1/2 cup apple sauce

Add 1 cup of any of the following (or whatever you think would taste good):
Semi-sweet chocolate chips
Dried cranberries

In a heavy-duty mixer, cream the butter with the brown sugar. Mix in the vanilla and eggs.

In a separate bowl, stir the flours, baking soda, baking powder, salt and cinnamon together. With the mixer on low, add the dry ingredients to the bowl. Scrape down the sides and resume mixing about one minute more. Add the zucchini and the apple sauce until well combined.

Butter and flour bread pan(s). I use one 8.5″ x 4.5″  loaf pan and one 5.75″ x 3″ mini loaf pan. Pour mixture into pan(s) and bake for 1 hour (mini loaf needs 40-45 minutes). Test center to check if the bread is done. If a toothpick inserted into the middle of the loaf comes out clean, the bread is done.


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