Zucchini Bread

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The weather is cooling off one of the items that tends to keep growing despite the cooler weather is zucchini. This bread is a perfect way to use it up and it's a great excuse to shred, package and freeze the zucchini bounty so you can make the bread throughout the winter months.

It's a simple bread, but you can dress it up with nuts, chocolate chips, cranberries or raisins if you wish. Sweet and a little spicy because of the cinnamon, this bread is delicious. The taste and texture improve if you can wrap the bread in a clean kitchen towel and let it sit for a few hours at least, or overnight is best. That is, if you can keep your hands off of it.....and I wouldn't count on that!

Zucchini Bread

• 2 cups sugar
• 4 eggs
• 3 cups flour
• 2 teaspoons baking soda
• 3/4 cups applesauce
• 3/4 cup coconut oil
• 3 cups grated zucchini
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 cup chopped nuts (optional)

Pre-heat oven to 350 degrees. In a bowl, combine the sugar, eggs, applesauce and coconut oil. Beat well. Add in the grated zucchini, flour, baking soda, salt and cinnamon. Mix until just moistened. Fold in the nuts, if using. Pour the batter into 2 greased 8x4 bread pans and bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. 

This bred freezes SO WELL! Just wrap it in plastic wrap and then place it into a zip top bag to put into the freezer. As I mentioned earlier, this is a great way to use up zucchini and I like to grate a bunch of it, package it into 3 cup parcels and keep it in the freezer. This makes it easy to make this bread, or zucchini cake, or even to add it to soups or stews later in the year. Freezing isn't always my most favorite form of preservation, but it's my favorite way to preserve zucchini.