Zucchini Bread


“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”

My Organic Zucchini from Stone Barns

This weekend, the Farmer’s Market at Stone Barns had zucchini for $1 each… just ONE dollar! not per pound, per zucchini! I got two, one that is 15 inches long, and one slightly smaller at 13 inches long.  So what am I going to do with these beauties? Make one of my most favorite things, Zucchini Bread! I got my recipe from Simply Recipes – it is for muffins, but I use it to make loafs in greased loaf pans.

INGREDIENTS

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

METHOD

You don’t need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note from the recipe author: If you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin). For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I’ve made these both ways, and the butter version just tastes better.

Note from Souzapalooza: I use the oil and walnuts to make my version muffins. I exclude the dried fruit. In addition, I like to sprinkle a few extra chopped walnut pieces over the top of my bread to a decrotavie touch.

Do you have a version of zucchini bread you would like to share? I have quite A LOT of zucchini to work with! 

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6 thoughts on “Zucchini Bread”

  1. Yum!!! I do like zucchini bread…I usually make mine in muffin form and freeze most of them so I can pop one out of the freezer into my lunch bag for work. I was just talking to one of my co-workers about zucchini today. She said she uses the oversized ones, slices them in rounds and uses the zucchini slices in the place of pizza crust…I may give that a try.

    1. my muffins go way to fast. I like to share with my family and friends. I made three batches medium size breads last night and have a zucchini and a half still left! It is going to be zucchini land in my house for a while! lol!

  2. Oh, my goodness! Zucchini at my local farmer’s stand here in Ohio, mid-summer, is usually 3 for $1 or $1.50!!! And they are HUGE. Really. I feel like next summer I have to mail you some! And the corn on the cob really does come straight from the field & is handed from the tractor’s trailer straight onto the table & into my hands… Do you know what that tastes like? Amazing… I use the zucchini as substitutes for tortilla chips with hummus. It goes just great with my chardonnay!

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