This zucchini bread is the perfect way to use up an excess of fresh zucchini. It makes two loaves so you can please everyone by making one with nuts and one with chocolate chips!
After accidentally buying a zucchini instead of a cucumber while shopping for chicken gyro ingredients and already having another (please tell me I’m not alone in this), I ended up with too much zucchini. What is one to do with all of this zucchini? When all else fails just turn that healthy little vegetable into a baked good, right?
Bring on the zucchini bread! From the original recipe I found on Smitten Kitchen, I substituted half the oil for applesauce, used brown and white sugar, and used walnuts for the add-in. Which brings me to my next question of the day:
Nuts or chocolate chips in zucchini bread?
I personally am team nuts. No surprise to anyone who has followed me long enough. But when I made this recipe again recently, I made one with nuts and one with chocolate chips. Much to my husband’s despair, I gave the chocolate chip one to our neighbors who have a son who is allergic to tree nuts. He contested that I should have used both nuts and chocolate chips but honestly, the thought never even occurred to me! Which is funny because I adore mini peanut butter cups in banana bread, even though I normally also make banana bread with nuts in it.
But I digress…
Regardless of whether you are mixing in nuts or chocolate chips, the result is a super moist bread with either a little crunch from the nuts or a little sweetness from the chocolate. What a perfect use of extra zucchini. Especially because it makes two loaves, so you can gift one to a neighbor, friend, or family member – or freeze one for later ;-). Even better toasted and spread with some real butter. Or try slathering on some whipped honey!
What something a little different? Try my mom’s Pineapple Cranberry Zucchini Bread.
Post updated 7/8/21, photo above is the original.
- 3 eggs
- 1/2 cup canola oil
- 1/2 cup applesauce
- 1-1/4 cups sugar
- 1/2 cup packed brown sugar
- 2 cups grated zucchini
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup chopped walnuts, pecans, or chocolate chips (optional)
- Preheat oven to 350 degrees.
- Grease and flour two 8×4 inch loaf pans, liberally*.
- In a large bowl, beat the eggs with a whisk. Blend in oil, apple sauce, and sugars, followed by the zucchini and vanilla.
- In a medium bow, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts and/or chocolate chips, if using.
- Stir dry ingredients into the wet mixture just until combined. Divide the batter evenly into prepared pans.
- Bake loaves for 50-60 minutes**, or until a tester inserted into the center comes out clean.
* Alternately, line 24 muffin cups with paper liners. **Muffins will bake far more quickly, approximately 18-22 minutes.
Source: Adapted from Smitten Kitchen
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