Favorite Zucchini Bread

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     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

3 eggs

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

 

TOPPING (Optional)

2 TBSP Sugar

1 tsp Ground Cinnamon

 

PREPARATION:

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.

NOTES:

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

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