Wednesday, January 18, 2012

Zucchini Bread

Zucchini Bread

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil (I always use apple sauce, a little healthier and more moist)
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour or wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.

 In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

I also make these in muffins. It makes it more serving size and easier to pull one out of the freezer to warm up and heat. Jumbo muffins cook 20-25 min. Normal muffins cook 15-20 min. 

Another variation I make to this recipe is to add 1/2 c chocolate chips. My husband likes them better this way, so when I am feeling like spoiling him, I will add them in. If I want to eat most of the bread myself and feel better about myself while I am doing it I leave out the chocolate chips.


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