cinderellasapron 
Today we are making zucchini bread two ways! First, a sweet, classic zucchini bread with lots of cinnamon and walnuts. You can’t even really taste the zucchini, it just adds moisture and tastes very similar to a banana bread. The savory version is almost like a cross between a quiche and bread. Tender, filled with zucchini, onion, and cheddar cheese. Both are wonderful for breakfast or a snack, and a great way to use up Summer zucchini!
Sweet Zucchini Bread
Credit: cinderellasapron.com
Ingredients
- 2 and 1/2 cups shredded zucchini
- 3 eggs
- 1 cup brown sugar
- 1 cup sugar
- 1/4 cup applesauce
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 3 and 1/2 cups all purpose flour
- 1 teaspoon nutmeg
- 3 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped walnuts (optional)
Directions
- In a large bowl, whisk together the eggs, sugars, oil, applesauce, and vanilla. 2. In a separate bowl, whisk together the dry ingredients, and fold into the wet ingredients. 3. If using them, fold in the chopped walnuts. 4. Preheat the oven to 325 degrees F. 5. Grease the loaf pans, and pour batter into them. 6. Bake for 45 minutes (35 for mini pans), or until a toothpick inserted in the center comes out clean. 7. Cool in the pan for 10 minutes, then flip out and cool on wire rack.
Savory Zucchini Bread with Cheddar Cheese
Credit: cinderellasapron.com
Ingredients
- 2 and 1/2 cups shredded zucchini
- 2 cups Bisquick mix
- 1/2 cup oil
- 4 eggs
- 1/2 onion, finely diced
- 1 cup grated cheddar cheese
Directions
- In a large bowl, combine the bisquick mix with the oil and eggs. 2. Fold in the zucchini, onion, and cheddar cheese. 3. Preheat the oven to 350 degrees F. 4. Grease loaf pan, and pour batter in. 5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. 6. Cool in the pan for 10 minutes, and then flip out onto a wire rack to cool.
