Donning my new apron I took a combination of a couple of recipes to see what would happen. I love to bake, and go at with the bravado of a mad scientist…substituting, rejiggering, making things up, etc. -- all while leaving a path of kitchen destruction in my wake.
Anyway, the bread is pretty darn good if I do say so myself:
(p.s. If you look closely, you'll see I printed and framed one of my photos I first mentioned in this post :-)
Here’s how to make the magic happen:
1-1/2 cups unbleached white flour
1-1/2 cups spelt flour (I highly recommend incorporating spelt flour into your baking projects)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 ¾ cup sugar (I use organic unbleached)
¼ teaspoon freshly grated nutmeg
3 large eggs, or eggs substitute equivalent
½ cup vegetable oil
½ cup applesauce
2 tablespoons vanilla
4 cups grated zucchini (loosely packed)
You could add nuts, but I only have pignoli right now. And that’s too odd for even me.
- Grease and flour 2 loaf pans (mine are 9”), and preheat oven to 325 degrees.
- Whisk all dry ingredients together in a bowl to fully incorporate.
- Beat eggs, oil, applesauce, sugar and vanilla in a separate bowl.
- Add dry mixture to wet in slow batches and blend well.
- Fold in zucchini (I find a rubber spatula is best). Add nuts at this point if you’re using.
- Divide the batter between the two pans and bake at 325 degrees for about 60 minutes turning pans at the 30 minute mark.
That’s all there is to it! A delicious (and somewhat healthy) way to avoid housework.