Zucchini Bread
Skill Level
Easy
I found this recipe in the red checkered Better Homes and Garden cookbook, with a few modifications to make it my own. I love that it doesn't use a ton of oil. My kids are under the impression that this is the only way to eat zucchini.
1
Prep
Ingredients
Instructions
Grease bottom and 1/2" up sides of two 8x4x2" loaf pan. Set aside.
2
Dry Ingredients
Ingredients
1 1/2 cup
all-purpose flour
1 teaspoon
cinnamon
1/2 teaspoon
baking soda
1/4 teaspoon
baking powder
1/4 teaspoon
salt
1/4 teaspoon
nutmeg
Instructions
In medium mixing bowl combine dry ingredients; set aside.
3
Wet Ingredients
Ingredients
1 cup
sugar
1 cup
zucchini, grated
1/4 cup
vegetable oil
1
egg
1 cup
chocolate chips, optional
Instructions
In another medium bowl, combine other ingredients (except nuts). Add dry ingredients to zucchini mixture. Stir just until moistened.
At this point we have been known to add chocolate chips as well. Yum.
4
Bake
Ingredients
Instructions
Spoon batter into prepared pans. Bake in 350* oven for 55-60 minutes. Cool in pan on wire rack 10 minutes.
5
Rest
Ingredients
Instructions
Remove loaf from pan. Cool completely. Wrap and store overnight for best flavor, if it lasts that long.
To make muffins - use paper liners and bake for 15-20 minutes.
