Mysteriously Good Zucchini Bread Recipe

I’ve been searching for a good zucchini bread recipe, but I’m always disappointed because the bread turns out bland with a rubbery texture. Zucchini doesn’t have a lot of flavor of its own, so it needs more than a little cinnamon to jazz it up, IMHO. And for some reason, every zuke bread recipe calls for vegetable oil as the shortening, which I think leads to a very rubbery texture.

Finally, I decided to take matters in my own hands by mixing and matching ingredients from several different bread and muffin recipes. I’ve never been brave enough to mess with a baking recipe because I thought it was high science to get the proportions right, and chemistry was NOT my best subject! Although I worried I might produce an inedible mess, lo and behold, I succeeded in creating a zuke bread with an interesting flavor from lemon, nutmeg and cardamom, and a light texture from butter. Here’s my zucchini bread recipe:


  • 1 cup grated zucchini
  • 1/4 cup apple sauce
  • 1 stick butter, melted
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1 T lemon juice
  • grated lemon rind from 1/2 a lemon
  • 1 3/4 cups flour
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder

Melt the butter and blend in the two sugars. Add the eggs and mix well. Add the vanilla, lemon juice, and lemon rind. Sift together the dry ingredients and add them to the wet, blending just enough to combine. Put in a greased loaf pan and bake in the over for one hour at 350 degrees. A tester should come out clean.
I hope you’ll enjoy this bread with coffee for breakfast or with tea as a nice afternoon snack. Let me know how you like it!

Maybe Edwin Bates can serve this zucchini bread at the Iron Eagle Inn in the Frank Bennett Adirondack Mountain Mystery Series.

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