I got a few large Zucchinis in a produce box recently and zucchini bread suddenly sounded so delicious to me. I found a recipe and of course ended up making a few changes, like lowering the sugar. Another change I made came from watching Dessert Person on youtube. After greasing the pan with butter, I swirled Turbinado sugar around. It creates this great little crunch after the bread is baked. Fortunately this recipe makes two cakes, one would definitely not be enough!
3 cups all purpose flour
3⁄4 cup golden brown sugar
3⁄4 cup granulated sugar
1 tsp. Ground nutmeg
2 tsp. Ground cinnamon
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. kosher salt
2 tsp. vanilla extract
1⁄2 cup coconut oil (softened)
1⁄2 cup + 2 Tbsp no sugar added apple sauce
2 cups grated zucchini (after squeezing the moisture out)
1 cup chopped, toasted walnuts
Prepare the loaf pans. Butter 2- 5” x 9” loaf pans and line with parchment. Butter the parchment and sprinkle the turbinado sugar, coating the 4 sides of the pan.
Preheat oven to 350 degrees.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Chop the walnuts and place them on a sheet pan and toast for about 5 minutes.
In a stand mixer fitted with the paddle attachment or if using a hand mixer, in a large bowl beat the coconut oil and sugars until combined. Then add one egg at a time mixing well after each addition.
Add the vanilla and mix.
Gradually add the flour mixture to the wet ingredients and beat well. Fold in the zucchini and toasted walnuts.
Pour the batter into the prepared pans and bake for 45-55 minutes or until a tester inserted comes out clean. Cool in the pan for 15 minutes before putting on a rack to cool completely.
This is delicious anytime, not too sweet and just the perfect amount of spices!