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Mom’s Zucchini Bread with a Twist

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Ingredients

Warning0 allergens identified

Mom’s Zucchini Bread with a Twist

1 ½ cups all-purpose flourspooned and leveled

1 tbsp cinnamon

½ tsp baking soda

¾ tsp baking powder

1 tsp sea salt

2 eggs

¼ cup granulated sugar

½ cup brown sugarpacked

¼ cup unsweetened applesauce

¼ cup neutral flavored oil

2 teaspoons vanilla

2 cups zucchini (about 1 large zucchini)grated, unpeeled, and liquid not squeezed out

½ cup golden raisins

½ cup walnutschopped

Butter or cooking sprayfor greasing pan

Instructions

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Instructions

Preheat the oven to 350°F. Lightly grease a 9×5 inch loaf pan with a tiny bit of butter or cooking spray and line it with parchment paper.

Add the chopped walnuts to a baking sheet and bake in the preheated oven for 3 to 5 minutes, or until they start to smell nutty but not burnt. Remove from oven.

In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.

In a separate large bowl, mix together the eggs and sugars with a whisk or electric beater until the texture resembles wet sand. Add the applesauce, oil, and vanilla and mix until fully combined.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, being careful not to overmix or the bread will become gummy.

Add the grated zucchini, golden raisins, and toasted walnuts and mix in carefully with a spoon or spatula.

Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until the edges darken and pull away from the sides and a toothpick inserted comes out with only a few crumbs.

Remove the zucchini bread from the oven and let it sit for 10 to 15 minutes. After it has rested, turn the bread out onto a surface to cool before slicing. Optional: serve with butter or whipped cream cheese.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Squeeze Your Zucchini Dry 🥒
After grating zucchini, salt it generously and let sit for 10 minutes, then squeeze out excess moisture with a clean kitchen towel to prevent a soggy loaf and ensure proper texture.
Toast Your Walnuts First 🌰
Lightly toast walnuts in a 350°F oven for 8-10 minutes before adding to the batter to deepen their flavor and prevent them from becoming soft during baking.
Bloom Your Spices 🤎
Whisk cinnamon and salt together with the dry ingredients, and consider briefly warming them with the oil to enhance the cinnamon's aromatic compounds for more pronounced flavor.
Use Both Leavening Agents Strategically ⚗️
Add baking soda to react with the acidic applesauce for initial lift, and baking powder for sustained rise; stir batter gently after adding to avoid overdeveloping gluten.
Cool Before Slicing ❄️
Let the loaf cool in the pan for 15 minutes, then turn out onto a wire rack and wait until completely cool before slicing to prevent crumbling and allow the crumb structure to set properly.