Zucchini Bread

This past Saturday I tried my hand at making some zucchini bread. I only have had it once before, I think, and I remember loving it. So when my parents handed over some of their excess zucchini I knew I had to give it a try for myself.

I browsed online for a recipe to go by since I didn't have one on hand. I came across this recipe and after reading the comments (which I always do if available) I decided to give it a try. I did make a few tweaks as I went along but I'll explain later.

I started out getting all my ingredients out and making sure I had everything I needed. Minus the zucchini which I had already shredded and just forgot to place in the picture.

 

Then it was time to get going. I started with placing all the dry ingredients in a bowl of their own.

 

 

 

And I placed the remaining ingredients minus the zucchini into another bowl. I went ahead and placed these directly into my mixing bowl, because why not? Here is where I made a few changes. Instead of a full cup of vegetable oil I did half of a cup vegetable oil and half of a cup of apple sauce, purely for the health benefit. I also used some brown sugar instead of all white sugar, I did one cup brown and the rest white. The sugar was my own personal preference. 

 

While my wet ingredients and sugars were mixing, I stirred the dry ingredients together. Then I slowly spooned the flour mixture into the wet ingredients, stopping to scrape the sides as I went.

 

 



 

Once all that was mixed together I got out my zucchini and folded it into the ingredients. And here's where my next change comes in. I didn't have loaf pans to bake this in so I used my muffin pan instead. I wasn't quite sure how'd they turn out but it worked great. I baked them for 25 minutes instead of the recommended 40 because they're a lot smaller than loaf pans would be. I also didn't realize it until I just now looked at the recipe again, but I baked mine at 350 degrees instead of 325. Oh well, I guess it turned out alright either way.

 

 

 

 

 

Next time I might try upping the apple sauce to maybe 3/4 cup and 1/4 vegetable oil. I also might reduce the sugar by 1/4 to 1/2 of a cup.

 

I couldn't be happier with how they turned out. I ate a couple of them right after they came out of the oven, with a generous helping of butter for each, that's my favorite way to eat them. I filled the muffins about half way with the batter and I ended up with 3 dozen of them.