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Home Cooked Recipes, 7th Street, New York, NY (2026)

10/28/2024

Kolache Recipe 🥐🍓

Ingredients

For the Dough:
- 1 cup (236.6 ml) whole milk (240 ml)
- 10 tablespoons (147.9 g) unsalted butter, melted (150 g)
- 1 large egg
- 2 large egg yolks
- 3.5 to 4 cups (437.5 to 500 g) all-purpose flour (17.5 to 25 oz)
- 1/3 cup (66.7 g) granulated sugar (2.3 oz)
- 2 1/4 teaspoons (7 g) instant yeast
- 1/2 teaspoon (2.5 g) salt

For the Cheese Filling:
- 6 ounces (170 g) cream cheese, softened
- 3 tablespoons (37.5 g) granulated sugar
- 1 tablespoon (8 g) all-purpose flour
- 1/2 teaspoon (2 g) lemon zest
- 6 ounces (170 g) ricotta cheese

For the Fruit Filling:
- 10 ounces (283.5 g) fresh or frozen fruit such as blueberries, cherries, or mixed berries
- 5 tablespoons (62.5 g) granulated sugar
- 4 teaspoons (12 g) cornstarch

For the Streusel Topping:
- 1 tablespoon (8 g) all-purpose flour
- 2 tablespoons plus 2 teaspoons (30 g) granulated sugar
- 1 tablespoon (14 g) unsalted butter, chilled and cut into pieces

For the Egg Wash:
- 1 large egg
- 1 tablespoon (15 ml) milk

Instructions

1. Prepare the Dough:
- Combine milk, melted butter, and egg in a measuring cup. The mixture will be lumpy; do not over-mix.
- In the bowl of a standing mixer, mix together flour, sugar, yeast, and salt.
- Add the milk mixture to the dry ingredients and knead on low speed for 2 minutes. Increase speed to medium and knead for 8 to 12 minutes until the dough no longer sticks to the sides of the bowl.
- Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1 hour, or refrigerate overnight.

2. Prepare the Cheese Filling:
- In a bowl, combine cream cheese, sugar, flour, and lemon zest. Mix well for about 1 minute. Add ricotta cheese and mix for another 30 seconds. Cover and refrigerate until needed.

3. Prepare the Fruit Filling:
- In a microwave-safe bowl, combine fruit, sugar, and cornstarch. Mix well. Microwave on high for 6 to 8 minutes, stirring halfway through.

4. Prepare the Streusel Topping:
- In a small bowl, combine flour, sugar, and chilled butter. Use your fingers to mix until well-combined. Cover and refrigerate.

5. Assemble and Bake:
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Divide the dough into 16 equal portions and shape into balls. Arrange on prepared pans and cover with plastic wrap. Let rest in a warm place for 1.5 hours.
- Using a 1/3 cup dry measure or a glass with a 2 1/4-inch diameter, press down in the center of each dough ball to make an indentation.
- Fill each indentation with about 1.5 tablespoons of filling (either cheese or fruit). Brush the tops of each pastry with egg wash and sprinkle the sides with streusel topping.
- Bake for 20 to 25 minutes until very pale in color. Allow to cool for about 20 minutes before serving.

Total Calories: 288 kcal per kolache
Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes
Number of Servings: 16

10/28/2024

# # # Delicious Easy Carrot Cake 🥕🍰

**Ingredients**

For the Carrot Cake:
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups (300g) grated peeled carrots (about 5 to 6 medium carrots)
- 1 cup (120g) coarsely chopped pecans (optional)
- 1/2 cup (70g) raisins (optional)

For the Creamy Frosting:
- 8 ounces (225g) cream cheese, at room temperature
- 2 teaspoons cornstarch (optional)
- 1 ¼ cups (140g) powdered sugar
- 1/3 cup (80ml) cold heavy cream

**Instructions**

1. Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C).
2. Grease two 9-inch (23cm) round cake pans, line the bottom with parchment paper, and then grease the top. Alternatively, grease and flour the bottom and sides of the pans.
3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla extract until combined.
5. Add the eggs one at a time, whisking well after each addition.
6. Using a large rubber spatula, scrape the sides and bottom of the bowl. Gradually add the dry ingredients in three parts, gently stirring until smooth.
7. Fold in the grated carrots, pecans, and raisins (if using).
8. Divide the batter evenly between the prepared pans.
9. Bake for 35 to 45 minutes, or until the tops are springy when touched and a toothpick inserted into the center comes out clean.
10. Cool the cakes in the pans for 15 minutes, then turn them out onto cooling racks to cool completely.

For the Frosting:
1. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
2. Beat in the powdered sugar and cornstarch (if using). Sift the powdered sugar and cornstarch over the cream cheese to remove lumps, or add them a little at a time if you don't have a fine mesh sieve.
3. Pour in the heavy cream and beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy.
4. Chill the frosting covered until ready to use.

To Assemble:
1. Once the cake layers are completely cool, frost the top of one layer and place the second layer on top.
2. Spread the remaining frosting over the top layer and use a butter knife or small spatula to swirl it. Sprinkle chopped pecans on top if desired.

**Total Calories:** 535 per slice
**Prep Time:** 20 minutes
**Cooking Time:** 45 minutes
**Total Time:** 1 hour 5 minutes
**Number of Servings:** 16 slices

10/28/2024

Crispy Baked Zucchini Chips 🥒🍽️

Ingredients

- Olive oil spray
- 2 medium zucchini (about 450 g)
- 1 ¼ teaspoons (7.5 g) Diamond Crystal kosher salt, divided (or ¾ teaspoon table salt)
- ½ teaspoon (1 g) garlic powder
- ¼ teaspoon (0.5 g) black pepper
- ¼ cup (25 g) finely grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and coat it with olive oil spray.

2. Slice the zucchini into ⅛-inch (3 mm) thick rounds. Sprinkle the slices with 1 teaspoon (6 g) of kosher salt.

3. Place the salted zucchini slices in a colander in the sink and let them stand for 30 minutes at room temperature. This process will help draw out excess water.

4. After 30 minutes, rinse the zucchini slices under cold water and blot them dry using paper towels.

5. Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray the tops with olive oil.

6. Bake the zucchini slices for 15 minutes. Remove the baking sheet from the oven.

7. Sprinkle the zucchini with the remaining ¼ teaspoon (1.5 g) of kosher salt, black pepper, garlic powder, and grated Parmesan cheese. There is no need to flip the slices.

8. Return the baking sheet to the oven and continue baking until the zucchini chips are browned and crispy, for an additional 15-20 minutes.

Total Calories: Approximately 100 per serving
Prep Time: 45 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour 20 minutes
Number of Servings: 4 servings

10/28/2024

Grandma Lucy’s Zucchini Bread 🍞🥒

Ingredients

- 3 large eggs
- 2 cups (400 g) granulated sugar
- ¾ cup (180 ml) vegetable oil
- 2 cups (240 g) all-purpose flour
- ½ teaspoon (2 g) baking powder
- 2 teaspoons (10 g) baking soda
- 1 teaspoon (5 g) salt
- 3 teaspoons (6 g) ground cinnamon
- 2 cups (200 g) grated zucchini
- 3 teaspoons (15 ml) vanilla extract
- 1 cup (120 g) chopped pecans
- ½ cup (75 g) raisins

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, or use non-stick baking spray to ensure easy removal.

2. In a mixing bowl or the bowl of a stand mixer, combine the eggs, sugar, and vegetable oil. Mix on medium-low speed until well blended.

3. Add the flour, baking powder, baking soda, salt, and cinnamon to the mixture. Continue mixing until just combined.

4. Squeeze excess moisture from the grated zucchini and add it to the batter along with the vanilla extract. Mix until the zucchini is evenly incorporated.

5. Gently fold in the chopped pecans and raisins by hand.

6. Pour the batter into the prepared bundt pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the bread to cool in the pan before transferring it to a wire rack to cool completely.

Total Calories: Approximately 370 per serving
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Number of Servings: 12 servings

10/28/2024

The Best Chicken Soup You’ll Ever Eat 🥣🍗

Ingredients

- 1 tablespoon (15 ml) avocado oil or olive oil
- 6 cloves garlic, minced
- 1 yellow onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 1 tablespoon (15 g) fresh grated ginger
- 1 tablespoon (15 g) fresh grated turmeric (or 1 teaspoon ground turmeric)
- 6 cups (1.4 liters) low sodium chicken broth
- 1 pound (450 g) boneless skinless chicken breast or thighs
- 1 teaspoon (5 g) freshly chopped rosemary
- 1 teaspoon (5 g) freshly chopped thyme, stems removed
- ½ teaspoon (2.5 g) salt
- Freshly ground black pepper, to taste
- 1 cup (200 g) pearl or Israeli couscous
- ⅔ cup (90 g) frozen peas (optional, but recommended)

Instructions

1. Place a large Dutch oven or pot over medium-high heat and add the oil. Once the oil is hot, add the garlic, onion, carrots, and celery. Cook for a few minutes until the onion becomes translucent.

2. Add the grated ginger and grated turmeric. Sauté for 30 seconds to let the spices cook slightly, then pour in the chicken broth. Add the chicken breast, rosemary, thyme, salt, and black pepper.

3. Bring the soup to a boil. Stir in the couscous, making sure the chicken is covered by the broth. Reduce the heat to medium-low and simmer uncovered for 20-25 minutes, or until the chicken is fully cooked.

4. Once the chicken is cooked, remove it with a slotted spoon and transfer it to a cutting board. Shred the chicken with two forks, then return it to the pot. Stir in the frozen peas. If the soup seems too thick, add an additional cup of broth as needed.

5. Taste and adjust the seasonings if necessary. Enjoy!

Total Calories: Approximately 290 per serving
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Number of Servings: 6 servings

10/28/2024

**Double Crust Chicken Pot Pie 🥧🍗**

Ingredients

For the Pie Crust:
- 1 batch homemade pie crust (both butter and shortening, or all butter)

For the Filling:
- 1 pound (450 grams) skinless boneless chicken breast or thighs, cubed
- 1 cup (130 grams) sliced carrots (about 2 carrots)
- 1/2 cup (40 grams) sliced celery
- 1/3 cup (71 grams) unsalted butter
- 1/3 cup (45 grams) chopped yellow onion (about 1/2 of a small onion)
- 1 teaspoon minced garlic
- 1/3 cup (41 grams) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and 3/4 cups (420 milliliters) chicken broth/stock (reduced sodium recommended)
- 2/3 cup (160 milliliters) half-and-half (or substitute with equal parts heavy cream and whole milk)
- 1 cup (125 grams) frozen peas
- Egg wash: 1 large egg beaten with 1 tablespoon (15 milliliters) milk
- Optional: Sprigs of fresh thyme for garnish

Instructions

1. Prepare the pie crust. Follow either the homemade pie crust recipe for a butter and shortening crust, or the all-butter pie crust recipe. Chill the dough for at least 2 hours, or up to 5 days in advance.

2. In a large pot, combine the cubed chicken, sliced carrots, and celery. Add enough water to cover the ingredients and place over medium-high heat. Bring to a boil and cook for 10 minutes. Remove from heat, drain, and set aside.

3. In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onion is translucent and the butter is lightly browned.

4. Whisk in the flour, salt, black pepper, and dried thyme. Gradually add the chicken broth and half-and-half. Stir and cook until the mixture thickens to a gravy-like consistency, about 10 minutes. Adjust seasoning if needed, then remove from heat.

5. Preheat your oven to 425°F (218°C).

6. On a floured surface, roll out one disc of the chilled pie dough to a 12-inch circle. Transfer it to a 9-inch pie dish, smoothing it into place. Trim the overhanging dough and discard.

7. Spoon the cooked chicken and vegetable mixture into the pie crust. Scatter the frozen peas evenly over the filling. Pour the gravy mixture over the top.

8. Roll out the second disc of dough to a 12-inch circle and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.

9. Brush the top crust and edges with the egg wash for a golden finish. Bake for 32–38 minutes, or until the crust is golden brown. If the edges start to brown too quickly, cover them with aluminum foil or a pie crust shield after 20 minutes of baking.

10. Allow the pie to cool for at least 10 minutes before serving. Leftovers can be stored in the refrigerator for up to 5 days.

Total Calories: Approximately 430 calories per serving
Prep Time: 2 hours 50 minutes (including chilling time)
Cook Time: 35 minutes
Total Time: 3 hours 25 minutes
Number of Servings: 8

10/28/2024

**The Best Homemade Salsa for Canning 🌶️🍅**

**Ingredients**

- 9 cups (2.1 liters) peeled and chopped tomatoes
- 2 1/2 cups (240 grams) chopped green bell peppers
- 2 1/2 cups (300 grams) chopped white onion
- 4 medium jalapeños, chopped
- 8 large cloves garlic, chopped
- 6 teaspoons (30 grams) canning salt
- 1 cup (240 milliliters) white vinegar
- 1 (12-ounce or 340 grams) can tomato paste

**Instructions**

1. **Peel the tomatoes**: Make an “X” in the bottom of each tomato. Place them in boiling water for 60 seconds. Remove them and place them in a bowl of ice water to shock them. The skins should easily slip off.

2. **Prepare the salsa**: Combine all the ingredients in a large pot or saucepan. Simmer for 20-30 minutes until the salsa thickens.

3. **Prepare the jars**: Ensure your jars are clean and sterile. Ladle the salsa into the jars, leaving a 1/2-inch (1.27 centimeters) headspace. Wipe the rims of the jars with a clean, damp paper towel, then place the lids on top.

4. **Process the jars**: Place the filled jars into a large pot filled with boiling water, ensuring the water covers the jars by 2 inches (5 centimeters). Process in a water bath for 30 minutes.

5. **Cool the jars**: Carefully remove the jars from the boiling water and place them on a rack or a kitchen towel to cool. Allow them to sit for 24 hours.

This recipe will make approximately 7-8 pint (475 milliliters) jars of salsa. Store the cooled jars in a dark place like a pantry. Homemade salsa can be kept for up to 18 months if stored properly.

**Nutritional Information**

Total Calories: Approximately 40 per 1/4 cup (60 milliliters) serving

**Preparation Time**: 30 minutes
**Cooking Time**: 60 minutes
**Total Time**: 1 hour 30 minutes
**Number of Servings**: Makes 7-8 pint jars

10/28/2024

# # # Classic Meatloaf with Oatmeal 🍽️🥄

# # # # Ingredients

For the Meatloaf:
- 2 pounds (900 grams) ground beef
- 3/4 cup (70 grams) quick-cooking rolled oats
- 1 cup (150 grams) finely chopped onion
- 3/4 cup (180 milliliters) milk
- 2 large eggs, slightly beaten
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder

For the Glaze:
- 1/3 cup (80 milliliters) ketchup
- 2 tablespoons (25 grams) brown sugar
- 1 tablespoon (15 milliliters) yellow mustard

# # # # Instructions

1. Gather the ingredients and preheat the oven to 350°F (175°C).
2. In a large bowl, combine the ground beef, quick-cooking rolled oats, finely chopped onion, milk, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix until just combined; do not overwork the mixture.
3. Transfer the meat mixture to a 9 x 5-inch (23 x 13 cm) loaf pan. Smooth out the surface with a spatula.
4. In a small bowl, mix together the ketchup, brown sugar, and yellow mustard until smooth.
5. Spoon half of the glaze over the top of the meatloaf.
6. Bake uncovered in the preheated oven for about 1 hour.
7. Remove the meatloaf from the oven and tilt the pan to drain off any excess grease. Spread the remaining glaze on top of the meatloaf.
8. Return the meatloaf to the oven and bake for an additional 10 minutes, or until the internal temperature reaches 160°F (70°C).
9. Let the meatloaf rest on a wire rack for 15 minutes before slicing and serving.

Enjoy your classic meatloaf!

Total Calories: 403 per serving
Prep Time: 15 minutes
Cooking Time: 70 minutes
Total Time: 100 minutes
Number of Servings: 8

10/28/2024

Zucchini Tater Tots 🥒🍽️

Ingredients

- 2 cups grated zucchini (about 2 zucchinis)
- 1 large egg
- ½ cup shredded cheddar cheese (about 50 grams)
- ½ cup panko breadcrumbs (about 30 grams)
- 1 teaspoon Italian seasoning
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Ketchup for serving

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the grated zucchini into a kitchen towel and squeeze out all excess liquid. Discard the liquid. After squeezing, you should have about 1 cup (240 ml) of packed zucchini.
3. Transfer the dried zucchini into a medium bowl. Add the egg, shredded cheddar cheese, panko breadcrumbs, Italian seasoning, and onion powder. Season with salt and pepper. Mix until the mixture sticks together.
4. Spoon about 1 tablespoon (15 ml) of the mixture and form it into small oval shapes, resembling tater tots. You should get about 16 tots.
5. Place the tots on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until they are golden brown.
6. Serve warm with ketchup or your favorite dipping sauce.

Total Calories: 115 per serving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Number of Servings: 4

10/28/2024

**3-Ingredient Oatmeal Cookies 🍪🍌**

Ingredients:

- 3 large ripe bananas (1 ½ cups or 375 ml)
- ½ cup almond butter or peanut butter (120 ml)
- 2 cups rolled oats (160 g)

Optional Additions:

- ⅓ to ½ cup chocolate chips (60 g)
- 1 tsp pure vanilla extract (5 ml)
- 1 pinch sea salt
- 1 tsp ground cinnamon
- 1 to 3 Tbsp brown sugar or pure maple syrup (15 to 45 ml)

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper or spray it with cooking oil.

2. In a large mixing bowl, mash the ripe bananas until mostly smooth, leaving a few small chunks if desired.

3. Add the almond butter or peanut butter and the rolled oats to the mashed bananas. Mix everything together until a sticky dough forms.

4. If the nut butter is cold, microwave it for 30 to 40 seconds or until it is easy to stir.

5. Stir in any optional additions like chocolate chips, vanilla extract, sea salt, or ground cinnamon if desired.

6. Use a spoon or a small cookie scoop to drop the cookie dough onto the prepared baking sheet. Form the dough into the shape you want as the cookies will not spread during baking.

7. Bake the cookies for 10 to 12 minutes, or until they are slightly golden-brown around the edges.

8. Allow the cookies to cool for at least 15 minutes before using a spatula to remove them from the baking sheet.

Total Calories: 138 per cookie
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 10 large or 16 small cookies

10/28/2024

Better Broccoli Casserole 🥦🧀

Ingredients

- 2 cups (475 ml) vegetable broth or water
- 1 cup (170 g) quinoa, rinsed and drained
- 16 ounces (450 g) broccoli florets
- 2 tablespoons (30 ml) olive oil
- ¾ teaspoon (4 g) salt
- 10 twists of freshly ground black pepper
- ¼ teaspoon (0.5 g) red pepper flakes (optional)
- 8 ounces (225 g) freshly grated cheddar cheese, divided
- 1 cup (240 ml) low-fat milk (cow’s milk or unsweetened plain almond milk)
- ½ tablespoon (7 g) butter or 1 ½ teaspoons (7.5 ml) olive oil
- 1 clove garlic, pressed or minced
- 1 slice whole wheat bread (or gluten-free bread for a gluten-free option)

Instructions

1. Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.

2. To cook the quinoa: Bring the vegetable broth or water to a boil in a medium-sized pot. Add the quinoa, reduce heat to low, and simmer uncovered for 17 to 20 minutes, until the liquid is absorbed. Cover and let steam for 10 minutes.

3. To roast the broccoli: Slice large broccoli florets in half to make bite-sized pieces. Toss the broccoli with 2 tablespoons olive oil, salt, and arrange in a single layer on the prepared baking sheet. Roast for about 20 minutes, until tender and slightly caramelized on the edges.

4. To make the breadcrumbs: Tear the bread into bite-sized pieces and process in a food processor until crumbly. In a small pan over medium heat, melt the butter. Add the garlic and cook until fragrant, stirring often. Add the breadcrumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool.

5. Reduce the oven temperature to 350°F (175°C).

6. Add salt, pepper, and red pepper flakes (if using) to the pot with quinoa, and stir to combine. Reserve ¾ cup (85 g) of the cheese for later. Stir the remaining cheese into the quinoa mixture. Pour in the milk and mix until evenly combined.

7. Transfer the cheesy quinoa to a 9-inch square baking dish and top with the roasted broccoli. Stir to mix the broccoli evenly into the quinoa. Sprinkle the reserved ¾ cup cheese over the top, then add the breadcrumbs.

8. Bake, uncovered, for 25 minutes, or until the top is golden. Allow to cool for 10 minutes before serving.

Total Calories: Approximately 320 per serving
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Number of Servings: 6 to 8 servings

10/27/2024

Zucchini Bread: A Moist and Flavorful Classic 🍞🥒

Ingredients:

- 220 grams (1 and 3/4 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 120 milliliters (1/2 cup) vegetable oil (or melted coconut oil)
- 100 grams (1/2 cup) packed light or dark brown sugar
- 100 grams (1/2 cup) granulated sugar
- 2 large eggs (room temperature)
- 60 grams (1/4 cup) unsweetened applesauce (or sour cream or Greek yogurt)
- 2 teaspoons pure vanilla extract
- 180 grams (1 and 1/2 cups) shredded zucchini (no need to blot)

Optional:

- 180 grams (1 cup) semi-sweet chocolate chips, chopped nuts, raisins, or blueberries

Instructions:

1. Preheat your oven to 350°F (177°C). Grease a 9x5-inch (23x13 cm) loaf pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.

3. In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract until fully mixed.

4. Stir the shredded zucchini into the wet ingredients.

5. Pour the wet ingredients into the dry ingredients. Gently mix until just combined; avoid overmixing. Fold in any optional add-ins like chocolate chips or nuts.

6. Spread the batter evenly into the prepared loaf pan.

7. Bake for 55-70 minutes. If the top begins to brown too quickly, cover loosely with aluminum foil halfway through baking. The bread is done when a toothpick inserted into the center comes out mostly clean with no raw batter.

8. Remove from the oven and place on a wire rack. Cool in the pan for 1 hour before removing from the pan. For cleaner slices, let the bread cool completely before cutting.

9. Store leftover bread covered at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Total Calories: Approximately 240 per slice (based on 12 slices per loaf)
Prep Time: 10 minutes
Cooking Time: 55-70 minutes
Total Time: 3 hours
Number of Servings: 12 slices

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