When I was young and my mom made Zucchini bread, I thought it was just another one of her eccentric, health-nut, California recipes. I lumped it in the same catagory as her Tofu Spaghetti. I didn't give her a hard time about it though, because unlike the Tofu Spaghetti, her Zucchini bread was actually good! (no offense, Mom) I suppose it's like Carrot Cake, or Raisin Bran muffins. We live in happy ignorance of the actual nutritional content, and we pat ourselves on the back for incorporating more veggies or bran into our lives.
I've been on a little bit of a hiatus from sharing and exploring new recipes with my Examiner readers, but we've been doing some dieting and our meals have been pretty plain and boring. When you cook and eat as much as we do, we occasionally have to hit the diet train pretty hard! I think I'm going to start to shake things up again, so hopefully I'll be able to share a few more good ones in the upcoming weeks. For now, enjoy this Zucchini Bread recipe from AllRecipes.com with my adaptations below:
- Add 1/2 teaspoon nutmeg
- Add 1 extra cup of zucchini, for a total of 3 cups
- Use 1/2 cup applesauce and 1/2 cup oil instead of 1 cup oil (healthier!)
- Substitute 1 cup of brown sugar for 1 cup of the white sugar. Use the rest of the white sugar as directed.
- Add walnuts, chocolate chips, and/or raisins
- Depending on the size of your bread pan, you might want to cook this for the least amount of time and check frequently with a toothpick to avoid over-cooking.
- Cool in the pan on a rack for 20 minutes, tented tightly with foil. Then turn out to cool and cover loosely with same foil as it cools.
- I store mine wrapped in saran wrap.