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I have tried a number of zucchini bread recipes in my life and I found my family's recipe to be easy, simple, and not too sweet. Please share your favorite recipes by adding a comment below.
I think zucchini is one of my favorite vegetables because I can use it in omlettes for breakfast or a quiche for lunch. You can fry it as a side dish for dinner and even make a sweet bread for desert. It is so versatile.
This is my very favorite zucchini bread recipe. It makes two loaves so be sure to freeze one for later use. To freeze zucchini bread, be sure to put the loaf in an air tight container after he loaf has cooled. You can use a freezer bag too, anything that will keep the air out. Sometimes I make this recipe into muffins so that I can defrost what I need instead of a full loaf.
Mini loaf pans and muffin pans make it easy to help with portion sizes too!
Yield: 2 loaves
Ingredients:2 cups unpeeled shredded zuchini
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 cups sugar (or try 1 cup honey and 1 cup sugar)
1 teaspoon cinnamon
3 eggs, beaten (without the yolks for a lower fat version)
1/2 cup sour cream (don't skip this ingredient!)
1 cup vegetable oil (or substitute with 1 cup applesauce for a lower fat version)
1 teaspoon vanilla
1 cup chopped walnuts
Instructions:Preheat oven to 350°F. Whisk together the dry ingredients.
In another bowl, mix the eggs, sour cream, oil and vanilla. Combine the wet and dry ingredients until just blended. Fold in the zucchini and walnuts.
Grease two regular loaf pans, add the batter and bake for 45-50 minutes or until done. If you're using mini loaf pans or muffins, you'll want to check on them after 30 minutes. You will know that it is finishd cooking when a toothpick inserted into the center of the loaf comes out clean.
I have also added a cup of chocolate chips to this recipe too and it is really yummy.
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