Another Zucchini Bread recipe for you!

[Aggie Goodman]

A couple of weeks ago we were going to visit my grandparents and I wanted to bring my sweet grandmother some zucchini bread. I’ve seen some great zucchini bread recipes in blog land this summer and I was inspired particularly by recipes from Stephanie’s Kitchen and Prudence Pennywise. Zucchini bread is one of those foods that you want to feel good about eating (right?) so I wanted to lighten mine up a bit…everyone was happy with how it turned out so I will be making it again soon!

FYI…my pictures show one of the loaves with chopped nuts on top, that is because I forgot to add the nuts until it was too late…I added them while they were in the oven…it turned out pretty good! : )

Aggie’s Zucchini Bread

2 cups whole wheat flour
1 cup white flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground nutmeg (I use whole nutmeg and grind it on microplane – so good!)
1 cup sugar
1/4 cup light brown sugar
2 eggs
1/2 cup applesauce
3 cups shredded unpeeled zucchini
1/2 tsp lemon zest
1 cup finely chopped pineapple (fresh or canned)
1/2 – 1 cup chopped walnuts or pecans (optional)

Grease bottom and sides of 2 loaf pans.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

In a small bowl, combine sugar, applesauce, egg, zucchini, pineapple and lemon zest. Mix until well combined.
Add zucchini mixture to the dry ingredients and stir just until moistened. Fold in walnuts or pecans. (Or layer them on top of loaf!)
Pour batter into prepared pans and bake for 45 minutes at 350 degrees. Test if toothpick comes out clean. Let cool on rack for about 10 minutes before taking out of pan. Cool a bit longer before slicing.

Stephanie from Stephanie’s Kitchen sprinkles Cinnamon Sugar on hers…I just know my kids would love that so I am going to try that next time.

Enjoy!​

P.S. I have this set to post while I’m on vacation…hope it worked! : )

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