Not being able to wait to buy zucchini I adapted it for pumpkin bread first, since I had pumpkin on hand. It was just as I suspected; it was GOOD.
|Pumpkin Bread, Sliced and Buttered|
Zucchini BreadFor printable recipe, please click here
1 C Oil
2 C Zucchini (peeled and finely grated)
2 C Sugar
3 tsp Vanilla
3 C Flour
1 tsp Salt
1 tsp Baking Soda
½ tsp Baking Powder
3 tsp Cinnamon
2 tsp Nutmeg* (I added nutmeg, because I like it w/ cinnamon)
1 C Nuts (optional)
butter and 2 tsp flour to prep 2 loaf pans
Preheat oven to 350°. Prepare 2 loaf pans, by greasing them with butter and dusting them with flour. Combine the following dry ingredients in a large bowl: flour, cinnamon, baking powder, baking soda, salt and nuts (I used pecans). Whisk together.
In a small bowl, beat eggs until light and foamy.
In a large mixing bowl, add: oil, sugar, zucchini, egg and vanilla. Mix well.
Mix the flour mixture into the wet ingredients. Mix well
Pour the batter into the 2 prepped loaf pans and bake @ 350° for 1 hour.
For Pumpkin Bread: Omit zucchini. Use 1 can pumpkin, ¾ C of oil instead and add 1 tsp pumpkin pie spice, & a dash of cloves.
For Banana Nut Bread: Omit zucchini. Use 2 C ripe banana, ¾ C of oil instead.
What came out of the oven were 2 perfect golden loaves of zucchini bread. They were a tasty treat.
Enjoy the foods of your labor. :-)