When it comes to zucchini bread, the possibilities are endless with how you can conform it to the taste buds in your home. In our home, the kids don’t generally like the taste of zucchinis so I had to find a way to get them eating them, without them even knowing it. After several different tries and many different changes I finally got the recipe perfect!
If you have some fussy eaters in your home then this is a bread recipe for you! Not only did both my fussy eaters enjoy it, but they begged for me. A hands down winner in our household.
*Note: This recipe is not nut free. If you have nut allergies in your home you can make without and the taste will still be delicious.*
Ingredients
• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2 ripe bananas mashed
• 3 eggs
• 1/2 cup sunflower oil
• 1/2 cup raspberry applesauce (yes, it does sound weird but helped pull all the flavors
together. Regular unsweetened applesauce can be used if preferred)
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 2 1/2 cups grated zucchini
• 1 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut
• 1/2 cup raisins (optional)
Directions
Now let’s get into the steps we all love! With this recipe I didn’t use my electric mixer to avoid over
mixing the eggs.
1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour 2 9×5 inch loaf pans.
3. Whisk the all purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg into large mixing bowl.
4. Beat mashed bananas, eggs, sunflower oil, raspberry applesauce, brown sugar, white sugar, and vanilla extra in a separate large bowl.
5. Stir flour mixture into wet mixture gradually.
6. Fold zucchini, walnuts/pecans, and coconuts into batter until evenly combined.
7. Pour into prepared pans.
8. Bake in preheated oven for 40 – 50 minutes or until toothpick inserted into center comes out clean. Bake time will vary with each individual oven.
9. Cool in pans for 20 – 25 minutes before removing and allowing to cool completely on a wire rack.
*Note: As you’ll see, I didn’t state add in the raisins. When I made this recipe I poured one pan of the batter into the pan and then added in the raisins into the remaining batter for the other pan. If you’d like raisins in both add into mixture when adding in the final ingredients.*
This recipe is a very easy one to make and also very delicious. It was a crowd pleaser in our neck of the woods and I hope it is in yours as well.
Looking for more delicious recipes by Christine? Head on over to MommyMatter.com where she is constantly blogging
about food, family and life!
Christine Culley
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