With the support (and by support I mean pressure) of a lot of my friends, I have recently decided to revisit Harry Potter. I read the first four books when they initially came out, but I never ended up finishing the series. I know it doesn’t make sense, so to rectify the situation I downloaded an audio version of the first book and kicked off the weekend.
By about the tenth chapter my entire weekend was fueled by Harry Potter. Driving to the store? I’ll catch the Quidditch match on the way. Going for a run? I have to keep running until I know what’s killing the unicorns in the Forbidden Forest. So as you can guess… this bread was conjured up while listening to Harry Potter, and it’s siriusly good.
Zucchini bread is awesome because it’s a tasty vessel for extra veggies. This recipe is particularly nice because it’s lightly sweetened and super moist, but not as heavy as many other recipes. Most zucchini bread that I’ve tried has been more like cake, which is delicious.. but not the best snacking option.
The original recipe calls for 1 cup of oil, but I actually swapped half of the oil with unsweetened applesauce to lighten it up a little (kind of like the baking equivalent of wingardium leviosa). The applesauce makes the bread slightly more airy while the oil maintains the dense moisture that makes zucchini bread fabulous. It also provides natural sweetening, so not as much added-sugar is needed. I would not recommend swapping more than half of the oil though because texture would be compromised.
RECIPE ADAPTED FROM A FAMILY RECIPE
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 tsp. ginger
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 large eggs
- 1 1/2 cups sugar
- 1 cup oil*
- 2 tsp. vanilla
- 2 cups shredded raw zucchini
*To lighten the bread, swap up to half of the oil with applesauce. I think 1/3 cup apple sauce and 2/3 cup oil is the ideal ratio for maintaining moist/dense bread while also lightening the recipe, but 1/2 and 1/2 is still wonderful
- Preheat oven to 325 F
- Grease and flour 2 loaf pans – preferably 8 x 4 inch
- To shred the zucchini, trim the ends and cut it in half lengthwise. Hold the zucchini horizontally and run over the large holes of a box grater (standard cheese grater)
- In a medium bowl, mix the flour, baking soda, baking powder, salt, and spices
- In a large bowl, lightly beat the eggs. Mix in the sugar, oil, vanilla, and shredded zucchini
- Add the dry mixture to the wet mixture and stir until combined
- Divide the batter between the two loaf pans
- Bake for 50 min to 1 hour. You should be able to insert a toothpick into the middle and have it come out clean
- Serve alone or with butter, peanut-butter, butter beer… whatever you like!