Zucchini Bread {my most requested recipe}

 

The leaves are changing and there is a crispness to the air. Pumpkin recipes are everywhere and the seemingly confused department stores are already stocking Christmas trees. Autumn brings about many things. For me, it is the urge to bake. Baking is by far one of my very most favorite things to do. I enjoy the entire process... collecting recipes and concocting new ones, teaching my daughter the "tricks" of baking, the way it makes my house smell and of course, seeing others enjoy what I have prepared.

Zucchini bread may be my family's favorite baked good that comes out of my kitchen. Every time I make it for a function or just a friend who is feeling down, the recipe is almost always requested. I am super excited to say that this recipe is one of my own. I had a starting point of course, but over time, I have molded and tweaked it to the point of something new. It's simple enough to throw together in less than 10 minutes.
So, here it is, Jen's Zucchini Bread...

Mix your dry ingredients

Mix the wet

 

Combine the two. See.. simple, right?

 

Fold in the zucchini. Fold, like with a spatula- not in the Kitchen Aid. And yes, my cups of zucchini are heaping cups.

 

Did you notice my portions seemed to be gigantic? That's because I was making a double batch. I almost always make a double batch. So, combine everything, grease your pan and put it in the oven at 350 degrees. Set the timer for 15 minutes. Yes- 15 minutes, trust me.

 

While the timer counts down, mix together the topping (aka the tasty bits on top). I either add the topping OR add something like chocolate chips to the mix- never both.

 

Add the butter.

 

 

And mix some more. You MUST give the bread a little time to set up in the oven otherwise the topping will just sink in. After the 15 minutes is up, sprinkle on the goodness. Close up the oven and set the timer for another 35-45 minutes, depending on your oven and how many loaves you have in there.

 

Here's a close up of the tastiness.

 

Aren't they pretty?

 

 

And there is the deliciousness that is my zucchini bread. We eat it for breakfast or a snack. It never lasts long around here. Generally, I will make a double batch of loaves followed by a double batch (48) of muffins. Both the loaves and muffins freeze well. 

Print the recipe here. Enjoy!

 

Ingredients:

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon nutmeg

3 teaspoons cinnamon

3 eggs

½ cup applesauce

1 cup brown sugar

1 cup white sugar

3 teaspoons vanilla

2 ½ cups zucchini

Optional… chocolate chips, pineapple, chopped walnuts, cherries, raisins

Directions:

Butter and flour 2 loaf pans (or line 24 muffin cups) Preheat oven to 325 degrees

Combine flour, salt, baking powder, baking soda, nutmeg and cinnamon. Sift together (whisk)

Beat eggs, applesauce, vanilla and sugars together in a large bowl. Add sifted ingredients to the dry ingredients and cream together. Stir in zucchini and any of the optional ingredients until well combined.

Pour into prepared pans.

Bake 2 loaves for 40-60 minutes. Bake 24 muffins for 20-30 minutes.

 

Optional crumb topping:

½ cup oats

½ cup brown sugar

¼ cup flour

¼ teaspoon cinnamon

¼ cup butter (melted)

Combine all topping ingredients and put on loaves 15 minutes INTO baking so the topping doesn’t sink into the bread.