Zucchini Bread
The brown sugar in this recipe makes it THE BEST zucchini bread ever! It can even be made into muffins which makes a nice portable snack or treat to share. Baking instructions are below.
Preheat oven to 350 degrees.
Mix together:
5 eggs
1 ½ cups brown sugar
1 ½ cups white sugar
1 ½ cups oil
Add and mix well:
4 ½ cups flour
1 ½ tsp. soda
1 ½ tsp. baking powder
1 ½ tsp. nutmeg
3 tsp. cinnamon
¾ tsp. salt
Add:
1 ½ tsp. vanilla
3 cups grated zucchini
FYI: Grated zucchini freezes very well – just make sure that when you thaw it and add it to a recipe, you add the water in the bag. This is the moisture that came out of the zucchini when it was frozen. Without it, the bread will be very dry. I measure out the correct amount of grated zucchini before I freeze it and mark the bag with the correct amount. Frozen and then thawed zucchini measures differently than fresh grated zucchini
Grease and flour 2 large loaf pans. Split the batter between the two pans.
Bake at 350 for 50 – 60 mins. Check with a toothpick to make sure it is done.
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Note: In my medium/small tins this recipe makes 7 loaves. Bake approximately 40 – 42 minutes.
MUFFINS: Only fill cupcake papers half full – otherwise they look like the picture below – not pretty! Bake at 350 degrees for 19 minutes.
Weight Watchers: Slicing bread into 16 slices – 13 PointsPlus per slice. (Not at all a true Weight Watchers recipe but if you do want to splurge on a slice – at least you know how many points you are using!)
Zucchini grows in great abundance here in Utah. I grate, pre-measure, and freeze zucchini so I can make this delicious Zucchini Bread all year long. Since it makes 2 large loaves, it is great to share one with a neighbor or friend.
Food Storage: Using your frozen zucchini and powdered eggs, makes this a great food storage treat.
FULL RECIPE WITHOUT PICTURES —
Preheat oven to 350 degrees.
Mix together:
5 eggs
1 ½ cups brown sugar
1 ½ cups white sugar
1 ½ cups oil
Add and mix well:
4 ½ cups flour
1 ½ tsp. soda
1 ½ tsp. baking powder
1 ½ tsp. nutmeg
3 tsp. cinnamon
¾ tsp. salt
Add:
1 ½ tsp. vanilla
3 cups grated zucchini
Grease and flour 2 large loaf pans
Bake at 350 for 50-60 mins.
MUFFINS: Only fill cupcake papers half full – otherwise they spill over the top and look really ugly. Bake at 350 degrees for 19 minutes.
FYI: Grated zucchini freezes very well – just make sure that when you thaw it and add it to a recipe, you add the water in the bag. This is the moisture that came out of the zucchini when it was frozen. Without it, the bread will be very dry. I measure out the correct amount of grated zucchini before I freeze it and mark the bag with the correct amount. Frozen and then thawed zucchini measures differently than fresh grated zucchini.
Food Storage: Using your frozen zucchini and powdered eggs makes this a great food storage treat.
Note: In my medium/small tins this recipe makes 7 loaves. Bake approximately 40 – 42 minutes.
Weight Watchers: Slicing bread into 16 slices – 13 PointsPlus per slice. (Not at all a true Weight Watchers recipe but if you do want to splurge on a slice – at least you know how many points you are using!)
