August 1, 2011

Favorite Zucchini Bread

If you still have loads of garden fresh zucchini that needs to be eaten, I have a few ideas for you. Try this yummy, kid-friendly zucchini bread, bake some surprisingly delicious zucchini brownies (recipe to follow shortly) or shred and pop in the freezer. The latter is very simple and can actually be used in both recipes. After shredding the zucchini, measure in individual portions (1 or 2 cups) and place in a small freezer bag. You'll want to remove as much air as you can and place the bags in the freezer. When you're ready to use it, remove the necessary portions from the freezer and add to your recipe as indicated.

If you're making this zucchini bread, you'll be pleased to find that this recipe makes 2 loaves! My family can go through one within a day. The other can be eaten right away or frozen for use in the future. It's extremely moist and the zucchini just melts into the bread. Nuts are optional and I always add a handful or two of chocolate chips.

favorite zucchini bread

3 cups all-purpose flour (I actually prefer King Arthur White Whole Wheat Flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts (optional)
1 cup chocolate chips (optional, but delicious)
1. Preheat oven to 325 degrees F. 
2. Grease and flour two 8x4 inch pans. 
3. Sift flour, salt, baking soda, baking powder and cinnamon together in a medium bowl.
4. In a large bowl, beat eggs, vegetable oil, applesauce, sugar and vanilla. Add dry ingredients to mixture and thoroughly combine. Stir in zucchini, nuts and chocolate chips. Pour batter into prepared pans. 
5. Bake for 50 to 60 minutes, or until inserted toothpick comes out clean.
6. Allow to cool and remove loaf from pan. Cool completely.


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