Zucchini Bread

I really bake too much. I think I could definitely benefit from actually cooking, not just baking. That’s something I need to work on.

I had some zucchini in my fridge that really needed to be eaten, so I decided on bread. I absolutely LOVE zucchini bread, and I’ve never baked any type of bread before. I also wanted something I could take in to work and be that intern.

The original recipe can be found here.

Ingredients:
2 eggs
1/4 C oil (I used grapeseed but olive or canola would be fine)
1/4 C applesauce, preferably unsweetened
1 C brown sugar
2 large zucchini (about 2 1/2 cups grated)
~1 Tbsp vanilla extract
1 1/4 self rising flour (I used regular flour plus 2 tsp baking powder instead)
1/4 C flax meal
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 C chopped walnuts

Special Tools:
8×4” loaf pan

Instructions:
1.
 Preheat your oven to 350 F.
2. Lightly spray and flour your loaf pan (or line it with wax paper, which is probably the smarter thing to do, but I didn’t have any).
3. Grate your zucchini… It’s a good arm workout, I promise. My kitchen came with this handy grater that collected everything into a little drawer, but you can always just grate it into a measuring cup.

4. Whisk eggs in a medium bowl. One at a time, mix in the oil, applesauce, sugar, vanilla, and zucchini.

5. In larger bowl, combine the flour, flax, cinnamon, nutmeg, salt, and nuts.

6. Stir the egg mixture into the flour mixture to combine. It will be very wet! Don’t worry.
7. Pour batter into your loaf pan and bake for 50-60 min, or until a skewer comes out clean.

This came out so great. Super moist and just the right amount of sweetness.

I think my fellow interns liked it too!

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