Okay, this is the last squash recipe for a while. Promise. Remember my zucchini bread massive failure that resulted in my shunning the idea entirely, and making a summer squash galette instead? Well, I got back on that horse.
Back in the heyday of grunge rock, when coffee shops were a new thing and not part of your daily staple, when Whole Foods was becoming a Texas chain, long before it was a house hold name, they had the most insanely good bakery imaginable. Really. It is still good today, but it was far beyond good then. Oh, I melt just remembering. Their zucchini bread was our family’s favorite ever ever.
This recipe is from Whole Foods. While I don’t think it is the zucchini bread I remember (my mom and me are pretty sure molasses was involved), it is so yummy we quickly ate the whole thing, and were fighting over the last bite. It is moist yet hardy, flavorful, sweet and nutty, just the right amount of everything good that will having you waxing nostalgic even if you don't remember it the way I do. I can’t wait to make it again, but will have to put it off until we have company for the sake of my waistline.
Adaped from Whole Foods.
1 ½ cups whole wheat pastry flour (I was out of whole wheat pastry flour, so I substituted ¾ cup all purpose and ¾ cup white wheat flour.)
½ teaspoon kosher or sea salt
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon freshly ground nutmeg
1/3 cup grapeseed or canola oil
1/3 cup unsweetened applesauce
2 tablespoons plain yogurt
¾ cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1/3 cup chopped walnuts (I used pistachios, which were super yummy. Pecans would be lovely as well.)
Preheat oven to 325º F., and grease an 8 inch loaf pan and line it with parchment paper.
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon and nutmeg. Whisk in the salt, and set aside.
In a small bowl, stir together the egg, oil, applesauce, yogurt, sugar and vanilla extract until smooth. Pour the wet ingredients into the dry, and fold until almost incorporated. Add in the zucchini and nuts, and fold until everything comes together nicely.
Pour batter into your prepared pan. Bake for 50 to 60 minutes, rotating your pan halfway through baking, until the bread is golden brown and a cake tester comes out clean. Allow bread to cool for 30 minutes in the pan before serving.