Homemade Zucchini Bread – or Cake?

Last week I questioned the Homemade Mothering Facebook community on a supremely first world problem:

Need some people with minimalistic sensibilities to weigh in: should I keep this? I never use it, but I love the *idea* of using it. Homemade cookies, cake and pie (which I *love* to make!) would look so cute in here waiting for the kids to come home, but it’s always just one more dish to wash so why bother. With all that said, I should just get rid of it, right??

Much to my surprise, the overwhelming advice was to KEEP it and USE it. Hard to ignore the resounding cries of dozens of like-minded mamas, so I got to work on a new recipe that would rest so sweetly under the dome.

Every Sunday night our family has hygge (if you don’t know what hygge is and why it is so important to my family, click HERE). To celebrate this special time as a family, I always bake a special treat for us all to enjoy. Yesterday I prepared a  homemade zucchini bread recipe with warm cinnamon and sweet nutmeg, but because I poured the batter into a bundt pan instead of two regular loaf pans, it looked so much more special and really felt like a cake.

It rested perfectly on a perch of prominence all afternoon while we all eagerly anticipated the start of hygge!

Homemade Zucchini Bread/Cake

3 1/4 cups flour

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 teaspoon ground nutmeg

4 eggs

1/3 cup whole milk

1 cup (two stick) butter, melted

1 cup applesauce

2 cups sugar

2-3 cups grated zucchini (about 3-4 small zucchini)

Preheat oven to 350 degrees. Prepare two loaf pans or one bundt cake pan.

In a medium bowl, gently whisk together the flour, baking soda, cinnamon, and nutmeg. Set aside.

With an electric mixer, beat the eggs until well mixed (about one minute). Add milk, applesauce and sugar and mix well. With the mixer running at low speed, pour in melted butter. Stir in grated zucchini.

Add dry ingredients and mix to combine. Pour into prepared pans and bake for 45-60 minutes.



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