In the course of catching up my friend reminded me of the last time we had seen each other. She came to stay with Andrey and I in New York and while she was there we made zucchini bread. She requested that I put my recipe on the blog so that she could make it herself. I wanted to put it up immediately, but then I decided that I needed to tinker with the recipe. So, several batches and many zucchini later, here it is. Enjoy!
*This recipe makes a pretty dense bread, so I strongly suggest preparing it as muffins. I also do not recommend baking it on a rainy day as it can have problems rising. These muffins are ideal for breakfast or a healthy snack. Do not expect a supper sweet muffin like one you might find at a coffee shop.
Makes 1 loaf or 12 muffins
1 ½ c whole wheat flour
¼ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 ½ tsp. cinnamon
1 ½ c grated & strained zucchini
½ c honey
¼ c apple sauce
1. Preheat the oven to 350.
2. Grate the zucchini and if it seems too damp use a cone shaped strainer and pestle to remove the excess water.
3. Combine all the dry ingredients in a large mixing bowl.
4. Combine all the wet ingredients in a medium mixing bowl.
5. Mix the wet ingredients into the dry ingredients and stir until combined.
6. Oil a muffin tin or a bread pan. If using a muffin tin fill each cup halfway with batter.
7. Bake 18-20 minutes for muffins or 45-50 for bread.