This Zucchini Bread Recipe Is A Game Changer For Summer Baking

Yes. It IS that time of year — zucchini season.

Usually, from now through fall, we have zucchini coming out of our ears, and I'm always looking for new ways to fix it.

Should I turn it into bread, or should I fry it up and eat it with pork chops? Should I make a salsa, or maybe zucchini patties? This summer, I'm going to try lots of different recipes, but before I get carried away, I wanted to share this wonderful Zucchini Bread recipe.

KELLY'S FAVORITE ZUCCHINI RECIPE

This recipe is a little bit different than most. I don't shred my zucchini; I make sure it's completely mixed. It makes a huge difference in the texture, and gives you an incredibly sweet, moist bread that, at least at my house, never lasts a full day. Here is my recipe. It is probably the most moist and best-tasting recipe I've ever made.

INGREDIENTS

• 3 cups of blended zucchini
• 1 cup of apple cinnamon apple sauce
• 4 eggs (I use farm eggs, regular size)
• 1 cup of brown sugar
• 1 1/2 cups of white sugar
• 2 teaspoons vanilla
• 2 tablespoons of cinnamon
• 1 cup of vegetable oil
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups of flour (give or take)

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Instructions

Heat your oven to 350.

1. First, clean, chop, and then blend your zucchini in a blender. It might be easier to add the 1 cup of applesauce to help your blender mix it.
2. After that, blend in a separate bowl the following ingredients:

• Eggs
• Brown Sugar
• White Sugar
• Vanilla
• Vegetable oil

3. Add your blended zucchini and applesauce.

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4. Lastly, to save a mixing bowl, add your 3 cups of flour, salt, baking powder, baking soda, and cinnamon on top of your existing mixture, and slowly start stirring it all together. (I usually mix the salt, baking powder, and baking soda around in the flour first, and then start mixing deeper into the sugary mixture until it's all well-blended).

5. Spray your loaf pans with Pam Baking Spray, or if you don't have that, grease and flour your pans before pouring the batter in. Fill each pan about 3/4 way full. I have 6 mini-loaf pans and 1 regular-size pan that I used for this recipe.

6. I put the six small loaf pans on a cookie sheet and bake them in the center of the oven for approximately 30 minutes, or until a fork comes out clean in the center.

7. I baked the larger pan for about 50 minutes, but depending on your oven, it could take up to 60 minutes.

8. Once they are baked, I set them on top of the stove to rest for at least 30 minutes before serving.

VARIATIONS

My kids' favorite. Once you add the batter to the pans, throw a few chocolate chips on top. It doesn't need to be many, but it adds another flavor profile to the bread.

Serve warm with butter, or try whipped cream. (Or whatever you like!)

Let me know what you think of this recipe by sending me photos of your bake at kelly.cordes@townsquaremedia.com.