Saturday, August 13, 2011

Zucchini Bread

I've had several friends ask for my zucchini bread recipe over the years. I thought I had posted it here, but I couldn't find it as I searched last night. Likely I have posted but just mislabeled the post. Oh well. It's a yummy recipe and if you have crazy amounts of zucchini in your garden it's a great way to use it up!

It's another allrecipes find. Click here to see the original.

I especially love this recipe because I only dirty my 1/2 and 3/4 measuring cups, I can use my teaspoon for the dry ingredients, and my tablespoon for the wet ingredients. It's a small thing, but if you bake a lot you'll understand how nice it is not to have to wash your cups and spoons when combining ingredients. It's just fast to put together - zip, zip, zip.

I made some slightly healthier modifications:

1.5 cups all-purpose white flour
1.5 cups all-purpose wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2 1/4 cups white sugar
1 Tablespoon vanilla extract
2.5 cups grated zucchini

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. In this order beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl. (You can use your 1/2 cup without rinsing between the oil and applesauce. Also use your 3/4 cup for the sugar and your tablespoon for the vanilla here).
3. In this order add salt, baking powder, soda, cinnamon and both flours to the creamed mixture, and beat well (Add the cinnamon last because it'll color your teaspoon and use your 3/4 cup again for the flours).
4. Stir in zucchini until well combined. Pour batter into prepared pans.
5. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

My kids love this and we'll eat a loaf in a day easily. I have made this recipe three times this week (to share) and I didn't manage a single picture. Oh well.


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