Zucchini Everything Bread

17 ingredients
6 steps

Ingredients

  • 1-1/2 cup Flour
  • 1-1/2 cup Whole Wheat Flour
  • 1-1/2 teaspoon Baking Soda
  • 1/2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 3 teaspoons Ground Cinnamon
  • 1/4 teaspoons Fresh Grated Nutmeg
  • 1 pinch Ground Cloves
  • 3 Tablespoons Ground Flax Seed Meal Or Wheat Germ
  • 1/2 cups Applesauce
  • 1 cup Vegetable Oil
  • 2 teaspoons Pure Vanilla Extract
  • 3/4 cups Granulated Sugar
  • 3/4 cups Brown Sugar
  • 2 cups Grated Zucchini
  • 3/4 cups Dried Cherries
  • 3/4 cups Coarsely Chopped Walnuts Or Pecans

Directions

  1. 1
    Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8x4-inch or 9x5-inch loaf pan. Set aside.
  2. 2
    In a large bowl, sift together the two flours, baking soda, baking powder, salt and spices. Set aside.
  3. 3
    In medium bowl, whisk together flax seed meal, applesauce, vegetable oil, vanilla extract, and both sugars. Whisk thoroughly, then add the shredded zucchini, cherries and nuts.
  4. 4
    Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly incorporated into the batter. Spoon batter into prepared pan and place in the oven. Bake for roughly 1 hour, or until a skewer inserted into the center of the bread comes out clean.
  5. 5
    Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely. Make sure to wait until fully cooled to slice into it!
  6. 6
    This bread will last, well wrapped, at room temperature, for up to 4 days. You can always make a double batch and freeze a loaf for later as well. Enjoy!

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