When I went (late in the afternoon) to pick up my CSA share last week, I was disappointed to find that all that was left were bushels upon bushels of zucchini and summer squash, some cucumbers, and a few tomatoes. So, I returned home with more zucchini than I knew I could eat anytime soon. Excess zucchini = zucchini bread in this house, so my disappointment was short-lived.
Zucchini bread is often loaded with ridiculous amounts of oil and sugar. With a little tweaking, I’ve revised a traditional recipe to be healthier and lighter, but just as delicious. A great baker’s trick is to substitute applesauce for oil. This provides the requisite moisture with no added fat. I also radically cut the sugar amounts, almost in half. The applesauce provides some sweetness, even when you are using an unsweetened variety, as I do. Cinnamon also adds a hint of sweetness, plus gives additional flavor and color. The result is a nicely balanced quick bread, not too sweet, not too bland.
Don’t let an overabundance of zucchini overwhelm you! Make a big batch of these mini-loaves, enjoy some fresh from the oven and stash a few in the freezer to enjoy long after the zucchini harvest has passed.
Cinnamon Zucchini Quick Bread
Makes 5 mini loaves
1 cup sugar
1/2 cups packed brown sugar
3 cups shredded zucchini
Preheat the oven to 350 degrees. Spray 5 mini loaf pans with non-stick cooking spray.
Combine the sugar, brown sugar, applesauce, and eggs in a medium bowl. Mix to combine.
In a large bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix to combine.
Tags: cinnamon, quick bread, zucchini bread
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