Using Up the Squash: Zucchini Bread

Does your kitchen ever look like this?  I should probably find a better place to keep my laptop.  Having access to so many recipes online is amazing.  It is also very, very dangerous for your computer, iPad, and Smartphone.

Zucchini is not what I normally go for when I decide to make a sweet bread.  I have learned to master the banana bread recipe and it is so good.  Why change up a good thing?  Well, 6 zucchini and 3 summer squash in your fridge is a pretty good reason in my mind.

In the past, zuchinni bread and I have not been good friends. My loaves have come out suken and not attractive.

The key is making sure all of the extra liquid from the zucchini is removed.  You have to squeeze the zucchini once it is done to get out any juices.  Yep, I hate this step but its the key to good zucchini bread.

I changed up the recipe below by cutting out the oil and replacing with applesauce.  The original recipe also calls for white flour. I used 100% whole wheat and you couldn't detect anything different.  This is my new go-to zucchini bread recipe. 

Zucchini Bread
Adapted from Food Network, Emeril Lagasse

Ingredients

1/4 cup butter, at room temperature
1/4 cup applesauce
1 cup light brown sugar
1 1/2 cup whole wheat flour
1 teaspoon ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup finely shredded unpeeled zucchini
1/2 cup toasted walnut pieces
1/2 teaspoon lemon zest, finely chopped

Directions
Preheat the oven to 350 degrees Grease an 8 X 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, applesauce, and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Squeeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter.

Pour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.

Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.