So tonight I wanted to try Zucchini Bread from my school baking book. Think of it as a banana bread without bananas. It is fitting I suppose since Green Bay won the Superbowl tonight. (Sorry Steeler fans). It is made with the muffin method-add flour last and only mix until incorporated. See previous post for more details. Also, if able, it is important to weigh dry ingredients especially flour. 1 Cup flour and 8 oz are not equal. Grandma’s recipe is in cups of course, but if oz or g are used, it is more accurate.
- 3 Eggs
- 7 oz Oil
- 1 lb. 2 oz Granulated Sugar
- 1 tsp Vanilla Extract
- 2 tsp Cinnamon
- 1 tsp Salt
- 1 tsp Baking soda
- .5 tsp Baking Powder
- 11 oz Zucchini- coarsely grated
- 4 oz Pecans
- 14 oz. All Purpose Flour
Yield = 2 loaves 9 in x 5 in. Bake at 350 for ~1 hour.
Thanks for the Christmas gift Mom!
The batter which tastes much better than it looks. =)
Cooling! This was a great addition to our chips, dips, and cookie bars.