Friday, March 7, 2014

Zucchini Bread

* 1 1/2 cups flour
* 1/2 tsp salt
* 1/2 tsp baking soda
* 1/2 tsp baking powder
* 1 1/2 tsp cinnamon
* 2 eggs
* 1/2 cup vegetable oil
* 1 1/2 tsp vanilla extract
*  1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1 1/2 - 2 cups grated zucchini
* 1/2 cup chopped walnuts

1. Grease and flour an 8 x 4 loaf pan.  Preheat the oven to 325 F.
2. Combine the flour, salt, baking powder, baking soda and cinnamon together in a bowl.
3. Beat the eggs, oil, vanilla, and sugar together in a large bowl.  Add the flour mixture and beat until no streaks of flour remain.  stir in the zucchini and walnuts.  Pour the batter into the loaf pan.
4. Bake the loaf for 50-60 minutes, or until a tester inserted in the center comes out clean.  Cool the bread in the pan on a rack for 20 minutes, then remove the bread and let it finish cooling.

I halved the original recipe.  If you double it, you can use 3 eggs, and 3- 3 1/2 cups of zucchini.I also read some people replacing half the oil with applesauce, so feel free to try that.  This single loaf to 56 minutes to cook in my oven.  I jumped the gun on removing the bread and a small part of the bottom remained in the pan.  I got it out and put it pack together and let it cool upside down for a little while.  After flipping it and cutting it, it seemed to have stayed together.  Next time I will let it cool for 20 minutes in the pan (not 3)!

1 comment:

  1. Molly just made zucchini bread but the recipe didn't call for baking powder so she wasn't happy with how it turned out, it fell in the middle. I'll have to pass this one on to her and try it out myself!!