August 6, 2011

Yummy Zucchini Bread

 DSC_5950 This recipe is from my cousin Sisse.  She tweaked the original recipe that she found in a cookbook, and I tweaked it a little further.  I’ll show you the variations below.

Original Recipe (not sure of the source)


3 eggs
1 c vegetable oil
2 c white sugar
2 c grated zucchini
2 t vanilla
1/2 cup chopped nuts
1 t salt
1/4 t baking powder
3 c all purpose flour
3 t cinnamon
1 t baking soda


Preheat oven to 325 degrees.  Grease 2 loaf pans or muffin cups.  In a large bowl beat eggs until light and frothy.  Mix in oil and sugar.  Stir in vanilla and zucchini.  Combine dry ingredients in a separate bowl, mix, and then add them to the wet ingredients.  Bake loaf pans from 1 hour to an hour and 20 minutes.  Bake muffins approx 20-25 minutes. 

Sisse’s recipe—VERY delicious.  Almost like a yellow cake or pound cake.

Eliminate the cinnamon and nuts from the recipe but otherwise follow the directions.  Sisse said that she sometimes replaces the oil with applesauce.  What I don’t like about many zucchini bread recipes is that they tend to taste like cinnamon bread and nothing more.  Sisse’s recipe tasted more like a delicious cake with light flecks of zucchini mixed to the batter. 

My recipe—Also very delicious and slightly healthier

Instead of using a full 2 cups white sugar, use at least 1/2 cup less.  I used closer to 3/4 cups less.  Use 1 1/2 cups whole wheat flour and 1 1/2 cups all purpose flour instead of the full 3 cups white flour.  If you can, try to use white whole wheat flour (King Arthur brand offers this option).  If milling at home, use soft white wheat.  This wheat is a little lighter and doesn’t become tough as the darker whole wheat will in cake recipes.  Remember that when using home milled flour you’ll need to use a little more leavening agent (I usually heap the measurement instead of using the flat measurement). 

The result was just as good as what I tasted at Sisse’s house.  It wasn’t quite as sweet, but still very nice! 

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