Spiced Zucchini Bread

Adapted from allrecipes.com

Zucchini bread

I’ve discovered turbinado sugar! Similar to brown sugar, turbinado sugar is less processed and ‘healthier’ than refined white sugar. It’s commonly seen in restaurants in packages under the name of “Sugar in the Raw”.  It’s a very course grain, so you’ll actually be using less sugar compared to an equal serving of refined white.  Another interesting fact about turbinado sugar is that it tends to retain more water, so baked goods come out super moist. For this recipe, make sure you drain your zucchini gratings to prevent sogginess! Also, if I was using normal brown sugar for this recipe, I’d cut it by half a cup, ’cause even with turbinado, this bread came out plenty sweet!

INGREDIENTS:

  • 3 cups grated unpeeled zucchini, drained
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups turbinado sugar*
  • 1 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 whole clove, ground
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup unsweetened applesauce (2 4oz cups)
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup crushed walnuts

*feel free to use 2 cups of brown sugar instead!

INSTRUCTIONS:

  1. Preheat oven to 350F. Grease one 9×13 inch pan, or two bread pans.
  2. Place grated zucchini in a colander and set aside to drain. Press to get as much water out as you can!! You don’t want soggy zucchini bread.
  3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended.
  4. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth.
  5. Fold in the flour mixture, then stir in the zucchini and walnuts. Pour the batter into the prepared pan. It’ll be pretty liquid-y. That’s ok. It’s a very moist cake.
  6. Bake until a toothpick inserted in the center comes out clean, ~50 minutes, 1 hour if using bread pans. Allow to cool completely before cutting!

mmm… tastes like carrot cake.

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