Best Ever Zucchini Bread
It’s zucchini season here in the Pacific Northwest, and we don’t know about you, but our gardens are overflowing with delicious, farm fresh zucchinis. This week we took our zucchinis on a baking journey, and decided to test them out with our Soft White Wheat Flour. We ended up with this amazing zucchini bread and are happy to have more variety in how we can prepare zucchini for our family. Our family has been using this bread as a grab and go breakfast food, just pop it in the toaster, add a little butter and you’re ready to start your day! Plus, what a great way to sneak in some greens to the kids as they start to head back to school.
We chose our soft white wheat flour for this recipe simply because it’s the perfect substitute for an all purpose baking flour. These wheat berries have a touch of sweetness to them but don’t make this an overly sweet bread, we love that the flour gives the bread its whole wheat treatment and as an added bonus, this flour will pump up your bread with a little extra protein. Honestly we can rave enough about the benefits the soft white wheat flour brings to this recipe.
Best Zucchini Bread
Snack, Baking, Appetizer
3 cups Palouse Brand Multi-Purpose Flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tbsp. ground cinnamon
1 cup applesauce
1 cup white sugar
1 cup brown sugar
3 tsp. vanilla extract
3 cups grated zucchini
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.
I bake my zucchini bread and all my breads in aluminum disposable mini loaf pans so I can give them away as gifts. I usually freeze all my breads. A tip: Take the breads out and wrap them in aluminum foil while they are really HOT, twist the ends and tape the seam and label them with a permanent marker. Freeze them immediately. When they thaw they will be moist. If you let them cool first then freeze them they will be more dried out. I have done this with all my cakes as they can be professionally iced easier before thawing and will retain their moisture.
I stopped using bleached white sugar years and years ago. I use Cane Sugar. More nutritional! I add 1/4 tsp. of ground cloves and 1/4 tsp.of nutmeg and 1/2 cup of chopped walnuts to my recipe and found it made a world of difference in the results. Not sure if you use Light brown Sugar or Dark brown sugar in your recipe. It does make a difference. Tablespoons are usually indicated Tbs and teaspoons are tsp. I almost read it equally the same. Love your products!