Sunday, July 24, 2011

Zucchini Bread--Even the Picky Eater Liked It

It is summer, and the zucchini is coming in abundance. Whatever we can't eat I just shred and freeze in 2 cup portions for later, I can use it to make this bread, muffins or cup cakes.
 This is so good that even my older grandson will ask for it, and so easy he can help make it.
Zucchini Bread
3 1/3 cups all purpose flour or use 1/2 whole grain and 1/2 white (I use either wheat or spelt)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 1/4 cups sugar
1 cup canola oil, melted butter or coconut oil
3 large eggs
2/3 cup water
2 cups shredded zucchini
Preheat oven to 350F.
Grease 2 bread pans.
Combine the flour, baking soda, sugar, cinnamon, nutmeg and salt. Set aside.
Add the oil, eggs and water.

Stir in the zucchini with a large spoon, not a whisk, otherwise you will be picking zucchini out of the wires.

Pour into pans.
Bake 1 hour or until pick comes out clean. Cool in pans for 10 minutes then turn onto a cooling rack.
Here is the recipe for the cupcakes, you might want to try these.

No comments:

Post a Comment