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FitFool

Adventures in the Kitchen and on the Road


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bread
fitfool

Zucchini Bread

I'm still looking for a favorite zucchini bread recipe. Granted, I still need to give this one another chance since I didn't follow the instructions. I cut the sugar from 3/4 cup sugar down to 1/2 cup and I think that was a mistake since it came out tasting a bit bland. I also think I'll follow some of the other recipes I see and add raisins next time. Also, while I followed instructions and greased and floured the pan, I think next time I'll grease and sugar the pan instead. I find sugar easier to even distribute and things seem to stick less with sugar. Still good overall since I like zucchini bread and it still paired nicely with hot tea.


small photo of slices of zucchini bread



Zucchini Bread

3/4 cup sugar
1/4 cup vegetable oil
3 eggs
2 tsp vanilla extract
2 cups shredded zucchini
1/2 cup applesauce
1/3 cup orange juice
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 cup chopped walnuts

  1. Preheat oven to 350F.
  2. In large bowl, mix sugar, oil, eggs, and vanilla.
  3. Beat until well blended.
  4. Add zucchini, applesauce and orange juice; stir well.
  5. Combine flour with next 5 ingredients.
  6. Add to zucchini mixture; stir well.
  7. Add nuts; stir gently to combine.
  8. Pour into 2 greased and floured 9-inch loaf pans.
  9. Bake for 60-70 minutes; till toothpick comes out clean.
  10. Let cool in pans 10 minutes.
  11. Remove from pans and let cool completely.




zucchini bread on the wire cooling racks




bigger photo of the zucchini bread slices so you can see the inside




photo of the zucchini bread slices on an angel




Got any favorite zucchini bread recipes? Or ideas for tweaking this one?


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(Deleted comment)
I think you're right about increasing the spices. I seem to remember several recipe reviews that had doubled the spices called for. I don't use artificial sugars (they seem, surprisingly, TOO sweet to me) and many recipes seem to use way too much sugar so I had been in the habit of lopping off some of the sugar called for in recipes. I think people are adjusting sugars down themselves already because the last several recipes I've tried decreasing sugar for have been a mistake to cut the sugar.

Good to learn about how oil helps distribute the flavor.

Oh yeah...I had really liked lemon peel in the lemon-zucchini muffins. Thanks for the ideas!

(Deleted comment)
Thanks for the tip! Another zucchini bread recipe that I tried out last week recommended I do that step too and I liked it. But I didn't like scraping the zucchini shreds away from the soggy paper towels :P

I've never eaten or made a zucchini bread that I thought was worth repeating, unfortunately. However, I have made a chocolate zucchini cake that was excellent.

I love eating zucchini bread so I'm happy to have zucchini bread on hand but yes, I've yet to find a recipe that makes me commit to only using that one in the future. There must be one out there!

I would probably love this but Robin wouldn't go near it. I think raisins would be a nice addition.

When I was a kid, I didn't like zucchini (except for shredded and sauteed up until it downright soggy) but I liked zucchini bread. It didn't taste anything like zucchini any more to me and it just seemed like cake! And well, cake was always good in my eyes (except for chocolate cake -- I still don't like that)

When I was a kid I wouldn't go near any vegetables... except potatoes. My mom was always trying to hide other veggies in my mashed potatoes but since most of them were green that didn't work so well.

I cannot imagine not liking chocolate cake! :P

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