I’m a gardener, so I grow zucchini. Lots of it. More than we can eat, and I have lots of zucchini recipes, but I’ve never found the consummate zucchini bread recipe until now. This one is good. This one may be the best ever. I may stop searching.
It comes from Rockford, Illinois, and is the generously-shared, blue-ribbon-winning recipe of Britt-Marie Knoblock.
To be fair, I did not include the pecans, and I used olive oil instead of canola or other vegetable oil. The rest is as written.
1/2 cup plus 2 tablespoons orange juice
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
4 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups zucchini, shredded
1 cup chopped pecans
Directions: In a bowl, combine the orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine the flour, sugar, cinnamon, powder, salt and soda. Mix well.
Add the orange juice mixture; stir until just combined. Fold in the zucchini and pecans. Pour the batter into two 8-inch by 4-inch by 2-inch loaf pans coated with nonstick cooking spray.
Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, then remove from pans to wire racks to cool.
Enjoy the zucchini season!