Bread...3 ways...

I recently received a recipe from Sean's mom, Vickie, for "Zucchini Bread".  Looking at it, it seemed like a perfect "squash" bread recipe (zucchini or pumpkin, thanks for the term Christa) and I bet  I can get a banana nut bread out of it too.

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

Pumpkin Bread, Sliced and Buttered

 Next...I went to the store and bought zucchini a few days later to try out the recipe as it was written.

Zucchini Bread

For printable recipe, please click here
3  Eggs
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.

**Variations:  
 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.

Zucchini Bread

I want to thank Vickie for the recipe, we have really enjoyed it and its versatility (tonight we bake banana nut bread). 

Enjoy the foods of your labor.  :-)