Hello ya’ll! Hope you had a good weekend and that your Monday is going well!
One of the best parts of summer is all of the fresh produce. Zucchini, corn on the cob, tomatoes, cucumbers, strawberries, or any form of berry really-all fresh from the garden. It’s amazing! Growing up, gardening was the worst chore you could possibly have. Having to go outside and pick weeds for what seemed like hours (though really it wasn’t long before mom finally let us go play). The only good part about weeding was eating all the ripe cherry tomatoes. They rarely make it into the house when we get our hands on them. There is nothing like a warm, fresh off the vine tomato.
This leads us to today’s topic which is zucchini. If you have more zucchini than you know what to do with from your garden, here is the perfect way to use it up! Zucchini bread freezes really well, so you can make enough for winter, freeze it, and then pull it out and thaw it when you need to. Or you can make some and share it with all of your friends! This week, we made our grandma’s recipe and we also tried a healthy option if your looking to eat a little healthier this summer (we tried that once, didn’t last very long 😉 )
So, the first way we made this recipe was with melted butter. The original recipe called for oil, but we thought that butter would give it a better flavor (also, we were out of oil and didn’t want to go to the store…). And we were right. It was super delicious! The only thing that could have made it better was if it had some cream cheese frosting on it. Be right back, I’m going to go make some cream cheese frosting right now!
Okay, the second type we made was a more healthy take on zucchini bread. We made it with apple sauce instead of the melted butter. This cuts the calories and the fat, making the zucchini bread a little healthier. That way you can eat as many pieces as you want! 😉 We thought that this was pretty good. However, we did think that it was missing some of that butter flavor that was in the first batch. If you want a lighter version, this is definitely the way to go about it. You get delicious zucchini bread without all the extra calories and fat.
In the picture below, you will notice that the applesauce zucchini bread has more air pockets in it and got a little bit taller. This is because the applesauce adds more moisture to the bread. This extra moisture helps it to rise more in the oven and when it evaporates, will leave those air pockets that you see.
3/4 cup butter, melted (or applesauce- cinnamon or plain depending on what you want)
1 1/2 cups sugar
3 eggs, beaten (this makes them easier to mix into the batter)
1 tsp. vanilla
2 cups grated zucchini
1/2 tsp. cinnamon
1/2 cup chopped nuts (optional, any nut you like)
2 1/2 cups flour
1/4 tsp ginger (we use dry)
3/4 tsp. salt
1 tsp baking soda
2 tsp baking powder
- Preheat oven to 350F. Line the bottom of a 9×5 in loaf pan with parchment paper.
- Combine the dry ingredients. Set aside.
- Thoroughly mix together the butter (or applesauce) and sugar. Then mix in the eggs, beating well. Stir in the zucchini and nuts.
- Stir in dry ingredients.
- Pour batter into prepared pan. Bake for 1 hr or until a toothpick inserted in the center comes out clean.
You can watch our video on how to prepare zucchini bread here:
Try this recipe, have a question or comment? Let us know in the comments, via email (firstname.lastname@example.org) or on instagram (@unchartedbakers). We’d love to hear from you! 🙂