Zucchini Bread

Zucchini Bread

by Greggy Soriano

Yield: 2- 8x4” loaf pans

Preparation Time: 15 minutes

Baking Time: 1 hour

Total Preparation and Baking Time: 1 hour and 15 minutes

Ingredients:

• ½ cup vegetable oil

• 2 Tbsp. butter, browned

• 1/4 cup unsweetened apple sauce 

• 1 1/4 cups brown sugar

• ¼ cup sour cream

• 2 cups zucchini, grated with skin on (about 2 medium sized zucchinis)

• 2 eggs

• 1 tbsp. best quality vanilla extract

• 1 ¾  cups all purpose flour

• 1 tsp Pink Himalayan Sea salt

• 1/2 tsp. baking soda

• 1/2 tsp. baking powder

• 1 tsp. pumpkin pie spice

• 1 cup walnuts or pecans, chopped (optional)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Melt butter in a saucepan on low heat until brown bits start to appear. Set aside.

3. Grease loaf pans with butter or baking spray and lay parchment with bulldog clips/binder clips on both sides to secure.

4. In a stand mixer bowl fitted with a paddle attachment, add brown sugar, applesauce, oil, browned butter, eggs, vanilla extract and mix until well combined.  Add zucchini and lightly mix until incorporated. 

5. Add the flour, salt, pumpkin pie spice, baking powder, and baking soda.  Mix until smooth and combined.  Avoid overmixing.

6. Pour batter evenly into prepared loaf pans.

7. Bake at 350F for 50-60  minutes or until the center bounces to touch or a toothpick poked in the center comes out clean.  Remove from baking pans and immediately cover with plastic wrap to retain the moisture.  Slice, serve and enjoy!

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Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

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Greggy

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