Last week we received some nice Zucchini in our Bountiful Basket that was destined to become something warm and spicy in a bread or cakey sort of way. I crave warm fragrant spices this time of year so I spiced it up a bit and found it quite pleasant. Another twist is adding applesauce for extra moisture as opposed to more oil or butter. Do you think that might earn a second slice or so….?
Note: If you try this recipe, I think you might find as I have, that using a food processor to chop the zucchini results in smaller bits rather than long shreds as produced by a shredder. I like the difference it makes. You might too – let me know…..
Yield = 2 loaves
2 cups finely chopped (or shredded) zucchini
1/2 cup vegetable oil (I use canola)
1 stick softened unsalted butter (room temperature)
1 heaping cup of unsweetened applesauce
2 cups packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup chopped walnuts
1 cup dried currants
First, rinse zucchini and dry with a paper towel. Then slice down the center and then quarter. Cut out the row of seeds. Then, cut into large cubes. Place all of the cubes in the bowl of a food processor and pulse a few times to the desired consistency. Set aside.
Preheat oven to 350 degrees F.
Then, to the bowl of a large mixing bowl add the flour, salt, baking soda, baking powder, cinnamon, nutmeg and ground cloves. Dry whisk vigorously to combine all of the ingredients and aerate the flour. Set aside.
Next, to the bowl of a separate mixing bowl add the eggs and using an electric mixer beat on medium high for several seconds. Then add the sugar, oil, butter, applesauce, vanilla and sugar. Mix on medium-high until well incorporated.
Now, pour the wet ingredients over the dry ingredients and mix on medium just until combined.
Then, top the batter with the chopped nuts, currants and zucchini. Fold in with a large spoon.
Pour the batter into two prepared loaf pans. (Either greased or lined with parchment paper)
Place loaves in oven and bake for 50 - 60 minutes, or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 10 minutes before removing from pans - then continue to cool on rack.