I was recently introduced to Terri Olian, a lovely and incredibly giving woman in a neighboring town to mine (Highland Park, Illinois). She is the Executive Director of the Highland Park Community Foundation, a nonprofit that supports and expands the services of social service, cultural, and educational agencies in Highland Park and Highwood. The Foundation’s purpose is to address the unmet needs of the community – needs that are not met by governmental or other sources. In our talks, I learned that Terri loves to cook, bake and entertain, too! As we got to know each other a bit, we shared our mutual interest in our kids as well as helping in our communities. Terri mentioned that she had a great zucchini bread recipe. I've been wanting to add a zucchini bread to our lineup, so I tried it, and it's DELICIOUS!!
With Terri's permission, I am sharing it with you! Both Terri and I prefer it without walnuts, but my husband Tom loves it with the nuts! Which will you choose!?
Terri's Zucchini Bread
(makes two loaves!)
- 2 cups shredded zucchini with peel (approx 1 1/2 medium zucchini)
- 2 cups sugar
- 4 oz apple sauce
- 5 oz orange juice
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup walnut halves (Optional)
Preheat oven to 350 (325 convection)
Using a food processor fitted with the shredding blade, feed zucchini pieces into the feeding tube. Drain in strainer to eliminate excess moisture. You can also dab the zucchini with a paper towel, leaving a little bit of moisture in the zucchini.
Using a stand mixer with paddle or hand mixer, mix eggs, sugar, vanilla, apple sauce, orange juice and oil until well blended.
Whisk flour, cinnamon, salt. baking powder, baking soda and nutmeg together. Add to the wet mixture. Beat on low, being sure not to over mix.
Add in the shredded zucchini and walnuts, saving some walnuts for the top of the breads. Again, do not over mix. When in doubt, use a rubber spatula to complete the mixing process.
Butter two (2), 9" x 5" loaf pans. Place parchment on bottom, buttering the top of the parchment as well. Dust with flour. Divide batter, equally, about 2 lbs for each pan, into pans.
Decorate top with several walnut halves.
Bake for approximately 1 hour, checking after 45 minutes. Rotate pans after 25 minutes.