With all the zucchini I have to use, I finally decided to bake zucchini bread. The recipe I chose, after searching online, is called Mom’s Zucchini Bread, and it’s the basic recipe I followed for the loaves I made (recipe below).
After reading through the comments on the recipe page, I made substitutions and hoped for the best.
The bread came out delicious. It’s sweet, cinnamon flavored, moist and quite edible! I used three small bread pans and one larger size, so I ended up with 4 loaves. It’s not gluten-free, but maybe I will try a gluten-free recipe one day.
I had to write down my version of the recipe before I forgot what I had done.
This is how I made mine:
Mix together in one bowl with a whisk:
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
3 tsp. vanilla (I used powdered), If not powdered, mix in with the wet ingredients below.
Mix in another bowl:
3 eggs (beat slightly)
1 cup oil (I used part grapeseed, part olive) *Next time I will substitute 1/2 cup of applesauce, plus 1/2 cup oil, as many people said that is what they do.
1 cup white sugar (I may cut down on the sugar next time.)
1 cup brown sugar
Add the wet ingredients into the dry, and mix. It will be a heavy dough.
Mix in 3 cups of grated zucchini (approx. 2 medium size, and excess can be frozen for later use)
Add nuts and raisins if you want.
Plop into 3 small, and one large, bread pan – grease and flour them first, or use 2 large. It won’t seem like much in each pan, but it will rise to make nice size loaves.
Bake at 325 for 50 minutes. The small pans may be done sooner.
* I’ll add Raisins, unsweetened, shredded coconut and some flax seed meal next time, for a healthier bread.