Zucchini Quick Bread

It’s summer time and the gift of excess produce is in full swing. This past week a co-worker sent me home from work with 4 abnormally long cucumbers, 2 large zucchinis and a crock neck yellow squash. Since were heading to a get together later today I thought I’d make zucchini bread to bring along.

In the back of my head is the thought that one of the hosts is vegan. So I did a little web crawling and combined a few dairy and egg free recipes with my favorite zucchini bread recipe and came up with the following. Enjoy.

Zucchini Quick Bread
Servings: 2 loaves
Prep time: 45 minutes (see notes)
Total time: 2 hours (plus cooling)

Ingredients:

  • 1 zucchini, approx. 2 lbs.
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground Ceylon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract

Directions:

  1. Trim the bloosom end off of the zucchini. Coarsely grate it on a box grater. Transfer to a salad spinner and fluff to aerate. Allow to sit for 30 minutes. Spin vigorously to remove excess moisture. Empty liquid and repeat until no liquid accumulates in the bottom of the bowl. Set aside.
  2. While grated zucchini drains you can preheat the oven to 325°F. Grease the bottom of 2 loaf pans (mine are about 9″x5″.
  3. Combine the dry ingredients (flour, salt, baking soda, baking powder and spices) in a bowl and whisk until the spices are well distributed.
  4. In a large bowl mix together the applesauce, sugars, oil and vanilla until well combined.
  5. Add 2 1/2 cups of grated, drained, zucchini to the wet mixture and stir to combine. Then add the dry ingredients and stir until just combined. A few bits of dry flour is OK.
  6. Divide batter between the 2 prepared loaf pans. Bake for 65 minutes, rotating the pans 180° half way through cooking.
  7. Transfer to a cooling rack for 10 minutes. Remove from the pans and allow to cool completely before slicing.

Notes:
The long prep time is to allow the excess liquid to drain from the grated zucchini. Getting rid of some of the liquid in the zucchini helps to lighten the final product .

Since this quick bread has no eggs it will be denser than other quick breads. Of course the zucchini by itself will often make this a dense bread.

We keep two types of cinnamon in the house, both from Penzey’s. We tend to use Ceylon in most quick baked goods (quick bread, cakes, cookies, etc.) while the Vietnamese is used in savory things or yeast breads.

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