Thursday, January 15, 2009

Zucchini Bread

This recipe is one I came across probably when I started blogging. I went to pass it along to a friend, and realized I've never blogged about it but have made it many times before. I found the recipe online here, from a B&B. My husband really loves the smell of this baking.

For this loaf here, I used the last of my nutmeg, and a sprinkle of allspice, finely ground pecans, walnuts and substituted 1/4 Cup flour with almond meal. I baked it for about 45-50 minutes with parchment over the tops so it wouldn't brown too fast.

3 eggs
2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda (for flavor purposes, I may use 3/4 tsp next time)
3 cups flour
2 cups grated, unpeeled zucchini
3 teaspoons vanilla
1 cup chopped nuts
1 cup raisins (I omit)
Beat eggs and sugar, add oil and spices, and blend. Add all dry ingredients, flour, and zucchini, and mix. Stir in vanilla. Add nuts and raisins, coated with a little flour. Pour into loaf pans or mini-loaf pans. Bake at 350 degrees check at 45 minutes for doneness. Makes 2 loaves.

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7 Lovely Comments:

Anonymous said...

I've been wanting to make zucchini bread. Thanks for sharing!

Chrystina said...

YES!! I love Zucchini bread & I have the right amount in the frridge! Thank you 'Chelle! They are mine tomorrow!

Jodi said...

My husband makes the zucchini bread in our house! I followed the link you posted and it showed this recipe is from Colorado (where we live). Maybe I should ask my husband to make some!

Helene said...

I can just imagine the smell with cinnamon & nutmeg. I love making desserts with zucchinis. Looks good.

Grammy Blick said...

Everyone planning a garden needs to have this recipe handy. It does smell soooo very good baking, doesn't it?

naragonpa said...

I made your recipe this weekend, cutting the sugar in half and substituting mashed bananas for the oil. It turned out delicious! I did omit the nuts and raisins, as I didn't have any on hand. Thanks for the recipe!

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