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Zucchini Bread

March 5, 2012

Zucchini Bread (10)

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.

.

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!)

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