It’s zucchini season, and if you garden you have zucchini coming out of your ears. Right? Never fear, Chew Wanna Eat to the rescue with a recipe for bread (or muffins) that is so moist and delicious, even naysayers will love it. I’ll never forget that years ago I gave a slice of zucchini bread to a nephew who was about five at the time. He promised me that he hated zucchini bread. I never told him what the bread was, I just gave it to him. After he scarfed it down he asked for a second slice while exclaiming, “Wow! That was the best banana bread I ever had.” Call it what you want kid, just eat it. lol
Eat one loaf today and freeze another one for later. When I have a bunch of zucchini ready from the garden I’ll often use my Ninja food processor and prepare a lot of the squash at once, then I freeze in pre-measured freezer bags for winter baking. So handy to have when you want to bake during the cold winter months.
INGREDIENTS: YIELD: 2 loaves
2 cups grated squash
2 ¼ cups sugar
1 cup canola oil
3 tsp vanilla
1 tsp baking soda
¾ tsp Baking Powder
¾ tsp salt
2-3 tsp cinnamon
2 cups AP flour
1 cup Whole Wheat Flour
2 TBSP Sugar
1 tsp Ground Cinnamon
Wash the zucchini and cut the ends off. Stick the squash in a colander for a few minutes and let some of the water drain off. Leaving the squash a little on the wet side adds extra moistness to your bread. Using a food processor blend until it’s nearly the consistency of applesauce. Set aside.
In mixer bowl, beat eggs, sugar, and canola oil for 2 minutes at medium speed. Add vanilla, soda, salt and squash. Beat until well blended. Add flour and mix until combined and batter is smooth. (If you have a big enough Food Processor, you might be able to mix the entire recipe).
Pour into two prepared 5″ x 9″ loaf pans and bake at 335° F for a good hour. Check for doneness with toothpick. If toothpick is clean and dry, the bread is done.
I know it adds extra calories, but I almost always grease my baking pans with a little butter. It gives the crust a better texture and adds a little extra flavor.
Muffins will take about 35 minutes, and I always overfill the cups.
Mini loaves will take about 45 minutes.
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By Tika for CHEW WANNA EAT? © 2018