Zucchini Bread / Muffins

I love zucchini bread and it's a perfect way to use up that never ending supply of zucchini from your garden. You can also substitute grated summer squash for the grated zucchini. My sister has come up with a gluten free and sugar free variation, which I have listed at the bottom.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini

1. Grease and flour two 8 x 4 inch pans or 2 muffin pans. Preheat oven to 325°. Combine flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
2. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour mixture to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
3. Bake for 15-20 minutes (Muffins) or 40-60 minutes (Bread), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Variation - Summer Squash Pineapple Bread/Muffins

• 3 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup vegetable/canola oil
• 1 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated summer squash
• 16 oz crushed pineapple (I drained about 2/3 of the juice)

1. Grease and flour two 8 x 4 inch pans or 2 muffin pans. Preheat oven to 325°. Combine flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

2. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour mixture to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

3. Bake for 15-20 minutes (Muffins) or 40-60 minutes (Bread), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Gluten-Free Variation (per my sister) 

"My husband is on a gluten-free and sugar-free diet right now and so I modified this recipe to suit his needs. They turned out great and we didn't miss the sugar at all, especially when you eat them with a little butter. This batch was my second try at making gluten-free and sugar-free; so if it doesn't come out right the first time try again."

• 1/2 c. oil
• 1/2 c. applesauce
• 20 oz. can of crushed pineapple
• 1 1/2 c. zucchini
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 1/2 c. Brown Rice flour 
• 1 1/2 c. Millet flour

1. Grease and flour two 8 x 4 inch pans or 2 muffin pans. Preheat oven to 325°. Combine flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

2. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour mixture to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

3. Bake for 15-20 minutes (Muffins) or 40-60 minutes (Bread), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.