Is summer bringing on a lot of summer squash, in particular zucchini, for you to harvest? This is a great recipe for making a hefty loaf. I have made it a couple of times this month when I am harvesting and find… a baseball bat hiding in the garden, and double the recipe.
The boys got a lot of zucchini bread last week when I found THREE of those hiding in one night.
The Chiffon Zucchini is an amazing producer, and is so mild. If I didn’t tell the boys, they’d not know it was in the bread.
Maple Zucchini Bread
Ingredients:
- 2 cups grated zucchini, packed and not squeezed
- 1 large egg
- ½ cup apple butter or applesauce
- ¾ cup maple syrup
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
- 2 cups all-purpose flour
- ½ cup raisins or mini chocolate chips*
Directions:
Preheat oven to 350°; spray or oil a 9×5 metal bread pan.
In a large mixing bowl, whisk the egg through the vanilla together; stir in the zucchini.
In a small bowl, whisk the cinnamon through the flour; add to the wet and stir well. Add in the raisins or chocolate chips.
Spread in the prepared pan, smooth out.
Bake for 50 to 60 minutes, until a knife inserted into the center comes out clean.
Let cool for 15 minutes, then turn out onto a cooling rack. Once cooled, wrap in a plastic bag and store in the refrigerator.
Makes a 9×5 loaf.
Notes:
I have made the recipe with both chocolate chips and raisins. Both are equally good. Raisins are a lot more affordable these days, and are fiber-rich.
I used handmade apple butter; applesauce also works. I used unsweetened, to control the sweetness.
~Sarah