Thursday, January 24, 2013

Three Zucchini Breads

During the Christmas season I had the chance to munch on two different and very tasty loaves of zucchini bread.  Matt's brother Ryan made one for Christmas brunch from a humungous zucchini that he had somehow managed to keep fresh until Christmas day.  My boss, Bobbi, also made us a loaf with homegrown zucchini which had been frozen until now.  So now I have three different recipes for zucchini bread to share with you.  They're all similar, but with slight variations--for when you want a loaf that is a little sweeter, or with more spice, or more moist, or lower in fat, or with nuts, and so on.  They are all very, very good.  I really like the addition of walnuts in Bobbi's loaf which sort of surprised me.  

And I can't believe you can keep a zuchini unfrozen for that long!  Who knew?!


Ryan's Zucchini Bread
2 C sugar
1C oil
1 T vanilla
2 C grated, peeled zucchini
3 C flour
1 t salt
1 t baking soda
1/2 t baking powder
1 t cinnamon
1 t ginger
1 t cloves

Beat eggs, sugar and oil together.
Add vanilla and zucchini and mix lightly, but well.
Add to wet batter and mix well.
Grease two loaf tins and pour in batter.
Bake 1 hour at 350 degrees F.



Beth's Zucchini Bread
1 C sugar
1/2 C oil
1/3 C applesauce
1 T vanilla
2 C grated, peeled zucchini
3 C flour
1 t salt
1 t baking soda
1/2 t baking powder
1 t cinnamon
1/2 t ginger
1/2 t cloves

Beat sugar and oil together.
Add vanilla and zucchini and mix lightly, but well.
Add to wet batter and mix well.
Grease two loaf tins and pour in batter.
Bake 1 hour at 350 degrees F.



Bobbi's Zucchini Bread
3/4 C unsweetened applesauce
3/4 C oil
2 C sugar

2 t vanilla
2 C grated zucchini
3 C flour
1 T cinnamon
1 t baking soda
1 t salt
1/2 t baking powder
1/2 C walnuts

Mix applesauce, oil, vanilla, and sugar together.

Add in remaining ingredients and until well mixed.
Bake at 350 for 50-55 minutes.

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