Bake the best loafs in cast iron! Slightly sweet and slightly savory, you can enjoy this bread for breakfast time or snacking. Packed with zucchini, cinnamon and spices – it adds so much moisture & texture allowing you to enjoy this summer vegetable all year. We think you’ll agree, this will turn into a
new recipe favorite!
Cookware We Recommend: 10.5" Cast Iron Skillet
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4-6
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup apple sauce
- 1 tsp lemon juice
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups zucchini grated
- 1 cup chopped walnuts
Directions:
- Preheat the oven to 350 degrees and lightly grease a 10.5 inch skillet
- In a large bowl combine the flour, baking soda, baking powder, salt, cinnamon, allspice and sugar. Whisk to combine
- Add in the eggs, apple sauce, lemon juice, oil and vanilla extract and whisk to combine
- Once incorporated, gently fold in the grated zucchini and half of the walnuts
- Add the mixture to the skillet and top with remaining walnuts
- Bake for 1 hour or until a toothpick inserted in the center comes out clean
- Once a toothpick pulls out clean, remove the skillet from the oven and allow to cool 5-10 minutes before turning out onto a plate to slice and serve