Friday, October 24, 2008

Zucchini Bread Recipe

This is one of my most-requested recipes once people try this delicious and amazingly moist Zucchini Bread!

Zucchini Bread

2 1/2 cups sugar (as usual, I use turbinado)
3 cups all-purpose flour (Iuse whole wheat, or a natural white/wheat blend that we get locally)
1 cup oil (I use olive oil)
3 eggs
3 TB vanilla extract
2 cups grated zucchini
1/4 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
1 cup nuts or chocolate chips (optional)

-Set oven at 350 degrees; Combine all ingredients and pour into greased pans (this makes wonderful muffins, small bread loaves, as well as regular size loaves). Cook till done. Cooking time will vary based on type of pan you used. Begin checking muffins & small loaves between 20 and 30 mins.
-Fun Tip: grate up extra zucchini during the summer, portion out 2 cups worth into a ziploc baggies & freeze, labeling well. This way you can make zucchini bread in the winter time as well!

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