So I had a pretty blah sorta day the other day. Then, I sang a little song…
Nothing like a little Phil Collins to bring things back into focus. :)
Well, and food!
So, I made zucchini bread. Only I looked at my recipe,
stolen borrowed from my mother, and saw “1 cup of oil” and thought "That’s kind of a lot of oil. Yuck.”
(The fabulous old recipe card I
stole borrowed from my mom.)
Now, I’ve made this bread dozens of times, and never once have I encountered that thought. Not sure why I did this time. But I figured it was as good a time as any to try the applesauce replacement method.
As has become my custom, at the bottom of this post is a proper, printable recipe, so I won’t bore you with the details, but here’s the rundown.
I use my food processor to shred my zucchini – I have a fabulous grating blade that means it takes about 30 seconds to get 2 cups of zucchini, and no finger grating.
This is a dense, cake-like batter bread, and along those line, you want to use a couple of mixing bowls – one for dry, one for wet. Flour, sugar, cinnamon, salt and baking soda are mixed together in the larger of the bowls. In the second bowl, combine eggs, applesauce and vanilla, then pour into the mixed dry ingredients. Mix until well moistened, then fold in zucchini.
Once blended, pour out into loaf pans. I did one large loaf and three mini-loaves. Bake at 350 until the sides just pull away from the pan and a toothpick in the center comes out clean. Remove from pan and allow to cool. Well, if you can. I usually let it rest 15 minutes or so, and then cut off a hunk, slather it with butter and eat it warm.
To store it, once it cools, wrap the loaves tightly with plastic wrap and keep at room temperature.
I love the mini loaves as gifts – these went to work with my husband to share at work. The big loaf? That was mine. Except the kids keep eating it. Turkeys.