Best Zucchini Bread

One time, we (me, my husband and my daughter) were invited to my husband’s ex-co-worker. They served us zucchini bread, and it tastes so good. My husband and I were curious about the recipe and asked the wife’s host but she did not tell us. After coming back to LA, I was browsing for zucchini bread on the internet. And like it or not you will find so many recipes, it was overwhelming. Sometimes in life, we need to try stuffs to know if they work or not. I try this recipe and I like it. I modified a little bit to my liking.

Photo above was using the original, the cake was denser and more moist than the one that I usually bake. I prefer the modified version as I think it’s lighter. Feel free to try both versions so you can tell which one you prefer.

Let’s get started;

Ingredients:

1 1/2 cups grated zucchini (use the big hole grater); I am using 2 cups grated zucchini, line the big plate with double layer paper towel to absorb the liquid from zucchini. Scatter evenly the grated zucchini on the paper towel. Let it sit for 4 hours. No need to squeeze the liquid on the paper towel from the grated zucchini because we need it so the cake won’t be dry.
1 cup sugar
1/4 cup packed light brown sugar
1/3 cup vegetable oil
1/2 cup applesauce; I am using 1 mashed very very ripe banana
2 large eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon; I am using 1 tsp ground cinnamon

Directions:

Preheat oven to 350 degrees Fahrenheit. Line the baking loaf (9 x 5 inch) with parchment paper
In a large bowl, add the grated zucchini, brown sugar, granulated sugar, mashed banana, oil, eggs and vanilla. Combine until it’s mixed well with wooden spoon.
Add the flour, baking soda, baking powder, salt and ground cinnamon. Stir just until it’s well incorporated. Do not over mix
Pour the batter into the baking loaf, bake for 50-55 minutes.
Let it cool completely on the cool rack

This cake tastes better after kept in a fridge for a day.