I recently took a two-week vacation and came home to find my garden overrun with ginormous zucchini. So I cranked up the air-conditioning, and in the middle of a summer heat wave I spent the afternoon baking loaves of zucchini bread. Here’s one of the recipes. Check back next week for another.
Apricot Applesauce Zucchini Bread
1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup unsweetened applesauce
1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)
1/2 cup chopped dried apricots
1/2 cup chopped walnuts
Preheat oven to 350F. Spray 1 4” x 8” loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Soak chopped apricots in a bowl of water. Set aside.
To a large bowl, add the first six ingredients, whisking to combine.
Sift flour, baking powder, baking soda, and salt. Add to bowl, stirring to combine.
Drain apricots. Stir together the applesauce, zucchini, apricots, and walnuts. Stir to combine with other ingredients.
Pour batter into loaf pan. Back 1 hr. or until top spring back.
Allow to cool before slicing and serving serving.