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An old family favorite zucchini bread recipe lightened up with applesauce and reduced sugar.
It's so funny to me that you never know when a recipe you receive or find will become a family treasure. That's the case with this yummy bread. I remember the first time I tried it; a co-worker brought it for a treat to work one day many, many years ago. I took one bite and knew I'd have to have the recipe. I'd tasted and tried a lot of zucchini bread but this one was different. It had something special about it that I couldn't quite determine till I asked her- it was crushed pineapple! The pineapple adds an extra layer of sweet deliciousness and moisture. The spices are just perfect - this just seems to be one of those "never fail" recipes!
One day I went to look for the recipe and it was GONE, MISSING, AWOL! I looked everywhere but to no avail, Not only that, but I had moved from Wisconsin to North Carolina and had lost touch with my friend. This was before computers so I couldn't even check with Mr. Google (a very good friend of mine). Every time I got a new cookbook or saw a recipe in the newspaper (or a magazine) for zucchini bread I'd check to see if it had pineapple, nope, nope, notta!
A few years later, while spending a weekend with my mom I was absently looking through her recipe box and there it was! SCORE!!! I couldn't believe it. I copied it down quickly and from that day on kept it in a safe place. Nowadays I"m double safe as Cait has the recipe also!
This zucchini bread is a staple in our house, we make about once a week and it gets gobbled up every time by whoever happens to be hanging about - visitors, my kids, my husband, ME! The recipe originally came from my grandmother, I believe, but it had an entire cup of oil in the ingredient list. Since I wanted to not feel terrible about feeding it to my family on a regular basis I started slowly substituting applesauce for the oil increasing the amount with each time I made the recipe. Eventually, I added too much and the bread got dry and chewy, however, I found that I could use somewhere between ⅓ and ½ of applesauce in place of the oil without anyone noticing! I also decrease the sugar by about ¼ cup since there's sweetness gained from the applesauce. So, between those substitutions and the two zucchinis that are already in the recipe, I feel pretty good about giving this to my kids as dessert! And for me and my sweet tooth? Shhh, but sometimes I add a bit of cream cheese frosting on top...yum!! Enjoy, and thanks, Grandma!
~ Caitlyn
P.S. I call it Cait's Zucchini Bread for two reasons, first of all, because she changed the recipe a bit as noted above (making it more nutritious). Secondly, I think she deserves it because she can whip up a batch of this bread faster than you can say "lickedly split"! One day while I was visiting this Fall, I went upstairs to my room for not more than a few minutes. By the time I got back downstairs, a batch was in the oven and she was cleaning up the kitchen! That's my girl! 🙂
- 1 ¾ cups sugar
- ⅔ cup oil
- ⅓ cup applesauce
- 3 large eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon vanilla
- 2 cups grated zucchini
- 1 cup chopped nuts pecans, walnuts, macadamia, really whatever kind you like
- 1 cup raisins
- 8 ounces canned crushed pineapple, undrained
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Instructions:
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Preheat oven to 350˚F. Grease two large bread pans. (Mine are 5x9 inches)
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Mix sugar and oil. Add eggs. Add remaining ingredients and mix well.
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Pour into 2 large greased bread pans
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Bake at 350 for 1 hour or until toothpick inserted in the center comes out clean.
Pam says
How nice of your sweet daughter! This bread is a must try, it sounds delicious! I'm so glad I just happened upon your great blog. I'll be looking around now. Thanks for the recipe!
Kitchen Riffs says
I really like the idea of adding apple sauce to this to partially substitute for the oil. And the pineapple sounds wonderful! Excellent recipe - thanks. And now that's it on your blog, Mr. Google will always find it!
Angie's Recipes says
I haven't baked any zucchini bread in a really long while..this looks like a perfect recipe. I love the add of the pineapples.
The Café Sucré Farine says
That's a really good question. Sweet Cream Butter is basically just plain old butter with a fancy name. I usually soften in and whip it a bit with a small whisk. I often will add about a tablespoon of honey to the softened butter before whisking. Of course the higher the quality (meaning the fat content) of the butter you use, the tastier it will be. I sometimes buy European butter (which has a higher fat content than ours) for nice dinners and it does make a difference. A few of the brands that I use are Plugra and Kerry Gold. I don't use these for every day baking as they are more expensive but for special occasions they are definitely worth the splurge! Hope this answers your question 🙂
Anonymous says
How do you make the Sweet Cream butter. I've always wondered. I'm sure it's easy but I don't know what to add to the butter to make it creamy. Not just soft Butter is it? Thanks
Laura (Tutti Dolci) says
I love zucchini bread, this looks heavenly indeed!
Lizzy Do says
I'm definitely making this! My sister's tried and true zucchini bread has that same 1 cup of oil and it's just too much. Love the tweaks that make this perfect. Thanks for sharing another winner, Chris!
Kim Garceau says
I will surely try this bread as I love quick breads of all types... espcacially the one loaded with good stuff!
Sandra Lee says
This sounds like something that should be in my oven right now. Love the addition of pineapple.
Veronica Miller says
I totally believe that the pineapple makes it! The carrot cake I won with at the fair has pineapple in it too and I really thing that's what makes it extra special, that extra layer of sweet pineapple flavor with everything else. I'm so going to try this, Chris! Thanks for sharing!
Claire @ Claire K Creations says
Nom nom nom! Sounds absolutely delicious. I shouldn't admit this but I've been too lazy to try zucchini bread because straining out the liquid always takes me way too long. I might just have to get over it!
Food, Fun and Life in the Charente says
I have been making all kinds of zucchini bread but pineapple is a new one on me. Right that is next on my list. Thanks Diane
Stephanie says
what a nice welcome you received from your daughter. I will try this bread, I'm definitely into zuchini bread. Thanks!
Martha says
That sounds so good! What a wonderful way to welcome you - sounds like you taught her right! 🙂
Sue/the view from great island says
This recipe sounds like a winner...and now that we all have Pinterest, we never have to lose track of an old favorite again!!
Pam says
I wish I had a slice with my coffee right now!
Eri says
Hello Chris, I love the term "heirloom-recipe" oh we have to find and share all of these precious recipes, thank you so much for sharing this! I;m going to try it soon, hopefully it will become our homes staple too..
Amelia says
Hi, interesting recipe and it look sooo good. Love the combination of using pineapple. The bread texture look excellent, very moist.
Have a nice week ahead.
Tricia @ saving room for dessert says
Oh my that sounds and looks amazing. I love the idea of the pineapple and the story is terrific. What a lovely family all around!
The Mom Chef says
Ok, I took care of pinning this before even commenting because I definitely want to make this! We love quick breads in our house; they make the perfect on-the-go breakfast.
I'm jealous, too. You came home to warm, delicious bread. I came home to a sink full of dishes. :/
Gloria says
This zucchini bread look really amzing!:)
Happier Than a Pig in Mud says
Sounds like a great treat with a nice strong cup of Joe:@)
Hovkonditorn says
This sounds like a great recipe and I have never thought of adding pineapple! Thanks for sharing!
Jennifer @ Peanut Butter and Peppers says
I love your story!! The Zucchini bread looks amazing and sounds so delicious. Thats one thing I haven't made this year and I think I need to change that! I'm going to try out your Grandmother's recipe this week. I know it will be a hit in my house! Nothing beats heirloom recipes!
paul says
it was a pleasant surprise to stumble on your blog and find someone singing the praises of zucchini bread
it's one of my favorites