Sunday, July 28, 2013

Moist Zucchini Bread

Adapted from

Over the years we have tried several recipes before finding one with perfect flavoring and moistness. Of course, it is tweaked with a few changes (shown in italics).

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
a pinch of ground cloves

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, cloves and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. NOTE: be sure to squeeze the grated zucchini in a towel in order to press some of the excess water from the zucchini.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. NOTE: We found 70 minutes was needed, determined by the amount of moisture in the zucchini, and how hot your oven gets.

Serve cooled or warm with any meals, as a snack or a simple dessert.

No comments: