You know how it goes this time of year. I’ve got zucchini coming out of my ears. Leaving it on the vine to get absurdly big ain’t helping matters. I’ve already done stuffed zucchini, sautéed zucchini, etc. Today I finally had the time to make some zucchini bread. I found a lighter version of your typical recipe and decided to spruce it up a bit by using garam masala instead of cinnamon. I also used two eggs instead of the egg/egg white combo the recipe called for and used all wheat flour. They came out incredibly moist and flavory. I’m quite pleased and will probably use this as my go-to zucchini-bread recipe.
This would make really good muffins, which you could top with ginger cream cheese frosting so that everyone you serve them to would love you forever and ever.
2 and 2/3 cup whole wheat flour
1 tsp table salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp ground garam masala
2 large eggs
1 cup sugar
2 tsp vanilla extract
1/3 cup canola oil
2/3 cup unsweetened applesauce
2 cups zucchini, grated
1/2 cup chopped pecans
1/2 cup raisins, finely chopped
- Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
- In a large bowl, sift together whole-wheat flour, salt, baking soda, baking powder and garam masala; set aside.
- Using an electric mixer, in a large mixing bowl, beat eggs until frothy. Add sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.
- Add sifted ingredients to egg mixture and mix just until everything comes together; fold in nuts and raisins. Pour batter into pans and bake until a toothpick inserted in center of bread comes out clean, about 50 minutes. Serve warm with butter, cream cheese or aforementioned cream cheese frosting.