Zucchini bread
Within the last couple of summers I've gotten more into gardening, and with that, into baking and cooking what I grow. Although I haven't grown my own zucchini yet, I received some from a friend. I've made banana bread hundreds of times, but have never tried zucchini bread, so I thought I'd give it a shot. I found a recipe called "Mom's Zucchini Bread" at Allrecipes.com with 2,245 reviews and a rating of five out of five stars. Here is the link: http://allrecipes.com//Recipe/moms-zucchini-bread/Detail.aspx I've also copied the text.
Mom's Zucchini Bread
By: v monte
"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 40 Min
Servings: 24
Original Recipe Yield 2 loaves
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (do NOT drain)
1 cup chopped walnuts
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
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.
Nutritional Information
Amount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg
While perusing the reviews I found many people had made substitutions to the original recipe, with excellent results. I usually make a recipe "as is" the first time, but the results of the modifications seemed so positive I decided to be brave and try some myself.
The following are my modifications:
-2 tsp cinnamon, 1 tsp nutmeg
-2 eggs (because I forgot one!)
-1/2 c. cinnamon applesauce, 1/2 c. oil
-1 c. white granular sugar, 1 c. dark brown sugar (packed)
-3 cups zucchini
-1 c. chocolate chips (replacing the walnuts)
My bread took about 1 hr, 15 min to bake, which I originally attributed to the extra zucchini but may actually have been due to the missing egg. When I make banana bread I bake it at 350 degrees F for 60 min, and I'm wondering if that would work for this too (assuming the egg doesn't make the difference).
The bread came out wonderfully; moist and delicious! Keith (hubby) said he could really taste the cinnamon. I'm not sure if he meant he'd rather have less or what, but I didn't find it to be overwhelming at all. The brown sugar added a richness, as of course did the chocolate chips. We ate it with dinner, but it would totally work as dessert, also.
Mom's Zucchini Bread
By: v monte
"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 40 Min
Servings: 24
Original Recipe Yield 2 loaves
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (do NOT drain)
1 cup chopped walnuts
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
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.
Nutritional Information
Amount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg
While perusing the reviews I found many people had made substitutions to the original recipe, with excellent results. I usually make a recipe "as is" the first time, but the results of the modifications seemed so positive I decided to be brave and try some myself.
The following are my modifications:
-2 tsp cinnamon, 1 tsp nutmeg
-2 eggs (because I forgot one!)
-1/2 c. cinnamon applesauce, 1/2 c. oil
-1 c. white granular sugar, 1 c. dark brown sugar (packed)
-3 cups zucchini
-1 c. chocolate chips (replacing the walnuts)
My bread took about 1 hr, 15 min to bake, which I originally attributed to the extra zucchini but may actually have been due to the missing egg. When I make banana bread I bake it at 350 degrees F for 60 min, and I'm wondering if that would work for this too (assuming the egg doesn't make the difference).
The bread came out wonderfully; moist and delicious! Keith (hubby) said he could really taste the cinnamon. I'm not sure if he meant he'd rather have less or what, but I didn't find it to be overwhelming at all. The brown sugar added a richness, as of course did the chocolate chips. We ate it with dinner, but it would totally work as dessert, also.