Best Zucchini Bread Ever!

What do you do when you have tons of zucchini in the garden? Make zucchini bread! August is the best time, when it’s the freshest too. I make it and freeze it for winter … so easy to make and yummy to eat too!

Best Zucchini Bread Ever!

Yield: 2 - 9x5 loaves (or 4-5 mini loaves)

Ingredients:

3 large eggs
½ - ¾ cups canola oil
1 ¾ cups granulated sugar
2 cups zucchini, grated
1 tablespoon vanilla
3 cups all purpose flour (gluten free flour can be substituted)
1 teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon cinnamon
1 cup walnuts or pecans, chopped
Butter for greasing pan

Equipment needed:

Standing mixer or hand mixer
Large mixing bowl
Small mixing bowl
Food processor or box grater
Liquid and dry measuring cups
Measuring spoons
Rubber spatula
Wire whisk or spoon
2 loaf pans, 9 x 5 inch
Waxed or parchment paper
Pen or pencil

This recipe is a family favorite! It originally was published in our church “Agape” cookbook back in the 70’s and my best friend, Nancy’s mom entered the recipe. I have tweeked it over the years by reducing the fat and sugar a bit, but it is still fabulous! As you can see it uses most ingredients you have at home with the exception of zucchini. I have also made this recipe with yellow summer squash with the same outcome. Who knew you could make vegetables taste so yummy… and for breakfast yet?

Preheat oven to 325 F.

Heres’ what to do…

1) Start by grating your zucchini by preferably using a food processor, or a blender will work too. Hand grating is fine. You will just visibly see the zucchini. No biggy unless you have picky eaters you are trying to fool! No need to peel either… extra fiber is a good thing! Just wash well! Having the zucchini ready helps with the smooth preparation process too. Grating the zucchini fine creates a soft texture and helps release the moisture needed to make your bread moist as well. Process until smooth… a few chunks are fine. When measuring, scoop out pulp and leave excess water as the vegetable will weep easily and too much liquid will increase the baking time of your bread.

First ingredients…

2) Add to mixing bowl the eggs first. Beat these until creamy and yellow in color. Add oil and sugar. If you don't have canola oil, any vegetable oil will do… canola has omega 3 fatty acids which are better for your health. Beat these three ingredients together on medium speed ~ 1 minute or until smooth and fluffy.

3) Now add the grated zucchini and vanilla to the mix. Beat together well for an additional minute to make sure the chunks of zucchini disperse well into the egg mix. Here you will have the liquid component for your recipe or quick bread.

While the mixer is blending the liquid ingredients… Prepare the dry ingredients.

4) In a small mixing bowl, place all purpose flour with cinnamon, salt and leavening agents… baking soda and baking powder. Using a wire whisk, mix these ingredients together until the cinnamon is evenly mixed. The other ingredients are white and more difficult to see, so use the cinnamon as a guide. One cookbook adaptation for this recipe, called for only 1 teaspoon of cinnamon, where Ruth’s added 3 teaspoons or 1 tablespoon.

**I have made it both ways and prefer the extra spice… smells heavenly baking too!

Now it's time to add the dry ingredients!

5) Remember, in a quick bread you don't want to over mix the batter, otherwise your final product will be dense, rubbery and have tunnels or holes running through it. Blend batter on medium low speed for 1 – 2 minutes or dry ingredients are not visible, scrapping down the sides half way during the mixing process. There may be a stray chunk or two, no worries as these will disappear during baking. Add nuts and hand stir them into the batter.

Pan Prep…

6) Taking time out to prep the pan properly will save you the headache of the bread not coming out after baking! Use waxed or parchment paper to line the bottom of the pan. Place the loaf pan on top of the paper and trace bottom edge with a pen or pencil. Cut along lines and place in bottom of buttered loaf pans. I use butter to grade the pans as it leaves a pleasant flavor on the edges of the bread when you take a bite. Vegetable spray can also be used to reduce animal fat. By lining bottom of pans you can use less fat for panning too. Pour batter into two pans evenly. I often make small loaves for gifts or breakfast for two… along with Sunday Frittata!

Bake Time…

7) Place breads into preheated 325 F oven on middle rack. Leave about 2 – 3 inches in between pans to allow heat to evenly reach pans. Bake for 50 – 60 minutes or golden brown and toothpick inserted comes out relatively clean. Remember… the bread will continue to bake once removed from oven, so to prevent a dry bread, don't over bake. After bread is removed from oven allow to set for 10 minutes. To remove bread, run a sharp knife carefully around edges to loosen. Invert bread and peel off paper from bottom. Reset zucchini bread rounded side up. I invert the bread onto my hand so the top doesn't flatten or crack, but I am used to touching molten hot food products. If it is a bit hot, invert onto your hand covered with a potholder… safer!

This recipe can also be made using gluten free flour! My daughter is gluten intolerant… so I always try to make one for her too so she's not left out… one of her favorite breads!

Warm bread is the BEST! Otherwise, slice a loaf… grab some extra butter if you like… Enjoy!

*If freezing breads, wrap tightly with aluminum foil. Will freeze well for months!