This moist quick bread is heavy on the zucchini and rather light on sugar and flour. I have been making the carrot bread recipe from the Bread Bible by Rose Levy Beranbaum for years. This is actually a variation of her carrot bread; I have made a few minor changes over the years and this is the version we make as soon as the local zucchini is available. It’s easy to make, keeps well, not too sweet and the addition of walnuts oil gives it a delicate aroma.
- 1 ¾ cup whole wheat pastry flour plus more for the pan
- ½ tbsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 3 eggs
- ½ cup brown sugar (I used turbinado sugar)
- ¼ cup oil (I used walnut oil)
- ¼ cup apple sauce
- 3 cups grated zucchini
- 1 cup chopped toasted walnuts
- Butter to grease the pan
Preheat oven to 350F. Grease and flour a loaf pan, set aside. In a bowl sift all the dry ingredients. In another bowl, mix the eggs and sugar with a whisk, add the apple sauce and oil, fold in the grated zucchini and walnuts. Pour the batter into the loaf pan and bake for 55-60 minutes or until a skewer inserted in the middle of the bread comes out clean. Let it cool in the pan and wrap well in plastic wrap for about 24 hours before serving.