Growing up, zucchini bread was always a staple at my grandma's house. She either had one in the oven or in the freezer. She frequently made hers with pineapple, which made a moist loaf, or with raisins. I've adjusted my recipe several times and decided on a very good loaf made with walnuts and applesauce. But this time, I fine tuned the recipe again and YUM! The results were wonderful! I'm really quite proud of this loaf. :)
It is so light and tender for a zucchini bread. I used pastry flour instead of all-purpose, a great substitution for low-fat baking. Cutting back on the fat, I used part applesauce and this time added part buttermilk for the liquid ingredients. And for a new twist on the flavor, I added orange zest. It really went nicely with the cinnamon and walnuts. So moist and delicious!! Continue for Zucchini Orange Bread recipe.
Zucchini Orange Bread
3 cups pastry flour**
1 t salt
1 1/2 t baking soda
1 t baking powder
3 t cinnamon
1 1/2 to 1 3/4 cups sugar (depending on your sweet tooth)
Zest of one orange
1/3 cup oil
1/3 cup buttermilk
1/3 cup unsweetened applesauce
3 t vanilla
2-3 cups zucchini (I usually go with 3)
1 cup chopped walnuts
Preheat oven to 325 degrees and prepare 2 loaf pans for baking.
Combine first five ingredients in large bowl; whisk or sift to distribute.
In a separate bowl, mix sugar with orange zest, rubbing the zest into the sugar with your fingers until fragrance is released.
Add sugar-orange to other dry ingredients and mix.
In another bowl, combine liquid ingredients; add to dry flour mixture.
Mix until just combined.
Add zucchini and walnuts, fold in just until mixed in, and pour into prepared pans.
Bake at 325 for one hour.
** I make my own: 4 c all-purpose + 2 1/4 cup cake flours = 6 1/4 cup pastry flour)--good for low-fat baking.