Zucchini Bread

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.

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One Response to Zucchini Bread

  1. Mom says:

    Glad you are using your Christmas gifts to make all sorts of yummy things. Wish we lived closer so I could taste the results instead of having to just enjoy the picture and stories.
    Love, Mom

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