Good Morning, friends! Today I’m sharing a Fall favorite. When you have plenty of summer zucchini left, it’s time to make zucchini bread. If you look up zucchini bread recipes online, almost all of them have the same components and measurements. This recipe is so easy and completely fabulous! It’s a combination of my Mom’s recipe and another one that I found years ago and loved. The great thing about sweet breads is that if you have a dietary restriction or allergy, you can easily make them with gluten free flour and they turn out perfectly. You can also substitute applesauce for the oil, and a sugar substitute if necessary. You can also add your favorite chopped nuts, crushed pineapple, coconut extract, or raisins, but for this bread, I typically do not. What can I say, I’m a purist! LOL
Deb’s Zucchini Bread:
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp cinnamon
- 2 cups sugar
- 1 cup vegetable or canola oil
- 3 large eggs
- 2 cups raw zucchini, grated (do not peel)
- 1 Tbsp vanilla extract
- 1 cup chopped nuts (optional)
- cinnamon and sugar for dusting the bread pans and top of bread
- water, if needed (see below)
Liberally grease two bread pans. Dust each pan with cinnamon and sugar. Mix all of the dry ingredients in a large bowl. Mix all of the the wet ingredients in a separate bowl. Add them to the dry ingredients. Mix the batter with a wooden spoon until combined. If the batter is too thick you may need to add a little bit of water. (This will depend on the juiciness of the zucchini.) Pour the batter into the bread pans, you can also use a bundt pan for one large loaf. Spread the batter evenly with a spatula and lightly dust the top of each loaf with cinnamon and sugar. Bake at 325 degrees for an hour to an hour and fifteen minutes until a cake tester comes out clean. Cool on a rack for 10 minutes and then remove from the pan and cool completely. Enjoy with a little smear of cream cheese! Happy Fall baking! That’s this dish!
xoxo Deb
Deb Vuagniaux Designs and Home 