You know when you grow zucchini and you leave that one on the vine to get a little bigger, and then you go back 2 days later and it's the size of a baseball bat? Yeah, well, we ended up with quite a few of them in the Kitchen Harvest garden. They're a little too big to eat in raw salads, the seeds are too big to grill slices, so besides spooning out the seeds and stuffing them to roast (which actually gives me an idea for dinner tonight....), I like to make zucchini bread.
In our household, we make two types of zucchini bread - Chocolate Chip, which I've posted on here previously, and, for our little I-don't-like-chocolate-unless-it's-a-Reese's person, I make this version. And, TBH, even though I do like chocolate, I think this one might be better!
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup brown sugar
1/4 cup unsweetened applesauce
1 cup grated zucchini
1/2 tsp lemon zest
Preheat oven to 350F. Grease loaf pan.
Whisk dry ingredients together in medium bowl.
In a large bowl, whisk butter, oil and sugar until smooth. Mix in egg, then applesauce. Fold in zucchini and lemon zest.
Add the dry ingredients to the wet in 3 additions, mixing well.
Pour into prepared pan & bake for 55-60 minutes.
Alternatively, one batch also makes 4 mini loafs. Bake for about 28 - 30 mins.