I got a ton of zucchini at the farmer's market and decided to turn some of it into zucchini bread. I found this Paula Deen recipe. I don't have a lot of experience with her recipes, but it looked pretty good so I decided to give it a try. The only change I made was to use pecans instead of walnuts. WOW! It was just amazing--addictive, actually. I particularly like it for breakfast toasted with a smear of cream cheese. And, it was super easy and freezes beautifully. Ironically, I like zucchini (served unfried and without marinara sauce) only ok, but I love, love, love this zucchini bread.
I did make it a second time substituting apple sauce for half of the oil. It still tasted pretty good, but it didn't have the crispy, crunchy top, so I wouldn't do that again.
(Photo courtesy of the Food Network.)
I love zucchini bread and yours looks delish. Gerry
ReplyDeleteI love Paula Deen's recipes - you just can't make a diet of it - but I love her zucchini bread. That was risky using applesauce for half the oil - thanks for telling me the results. I don't mine giving up a little crunch at all.
ReplyDeleteHaupi
I LOVE zucchini bread! Thank you for posting this. I'm so trying it. :)
ReplyDeleteLove love zucchini bread! I'm going to make a batch with yellow squash tomorrow.
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