Better-Than-Beard's Zucchini Bread with Walnuts
3 cups unbleached all-purpose flour (about 1 pound)
2 teaspoons ground cinnamon
1½ teaspoons kosher salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 large eggs, beaten
½ cup drained unsweetened, unflavored organic applesauce*
½ cup extra-virgin olive oil
2 cups finely grated zucchini (from 2 medium, about 15 ounces)
1 tablespoon vanilla
1 cup packed dark brown sugar
20 packets stevia (organic preferred) (equal to 13 tablespoons sugar)
1 cup chopped walnuts
Begin draining applesauce. See note*
Place the oven rack in the center position and begin heating the oven to 350 degrees.
Lightly spray the interior bottom and sides of two 9- by 5-inch loaf pans with vegetable oil. Set aside.
In a medium mixing bowl whisk flour, cinnamon, salt, baking soda and baking powder together until well combined, about 1 minute. Set aside.
Break eggs into a very large mixing bowl and whisk until light and foamy, about 45-60 seconds. Measure ½-cup drained applesauce and add it along with the olive oil, grated zucchini, vanilla, sugar and stevia to the mixing bowl and mix until thoroughly combined and sugar is dissolved, about 1 minute.
Pour dry ingredients into wet ingredients and, using a flexible rubber spatula, mix until flour is thoroughly incorporated and a thick batter forms. Fold in walnuts.
Scrape batter into the prepared loaf pans, dividing it evenly. Bake on middle rack until a toothpick inserted in the center comes out clean, about 55 minutes.
Set loaf pans on a wire rack to cool for 30 minutes. Turn out zucchini bread loaves, slice, and serve warm. Zucchini bread will keep for up to 2 days at room temperature wrapped in foil or plastic; longer when refrigerated.
Makes two loaves, 16 servings.
*Note: For ½-cup drained applesauce: Place a wire mesh strainer over a bowl sufficiently deep to keep the strainer from touching the bowl's bottom and to it add 1 cup applesauce. Set aside for 15 to 20 minutes.
Nutrition values per serving: 257 calories (41.5 percent from fat), 11.8 g fat (1.4 g saturated fat), 34.6 g carbohydrates, 15.4 g sugars, 1.5 g fiber, 3.9 g protein, zero mg cholesterol, 202 mg sodium.
Based on a recipe from: “Beard on Bread” by James Beard, Alfred A. Knopf, 1973.