Tuesday, July 29, 2014

The Best Ever Moist Zucchini Bread Recipe

You may have had zucchini bread, but you've never had this zucchini bread!  This recipe was passed down to me from my grandmother.  Everyone asked her to bring it to a pot luck, and now everyone asks me to take it to parties and picnics.

If you've never had zucchini bread, I must command you to drop everything, pick a zucchini from your garden, and make this right now.  Don't have a garden?  Here in about 2 weeks, your neighbors will have so many zucchini that they will leave zucchini on your door step and run.  Don't worry, you can't taste the zucchini at all.  It melts and becomes rich deliciousness.

Summer time wasn't enough for this awesome recipe, so I figured out how to freeze zucchini.  Just shred zucchini, skin and all, and freeze it.  I freeze it in 2 cup portions because of this recipe, but you can freeze it how you want.  When it thaws, it will get watery.  Be sure to add that water to the recipe, and you'll never know that it was frozen.

This bread is very cinnamon-y.  I use my Kitchen Aid mixer, so it comes out almost like a cake for me.  I used my silicon bread loaves, and it did push the sides out.

I also like this recipe because it's very easy to make it healthier.  I've substituted up to one-third of the flour for whole wheat flour without any change in the taste.  I also use applesauce in place of the oil, which makes it very moist.

Without further ado...

The Best Moist Zucchini Bread Recipe

Start by beating 3 eggs in your mixer or by hand.  There are eggs from my girls.  See those big, dark yolks?  You won't find those in any store!
Oops.  I broke a yolk.  Or  three.

Then add 2 cups of sugar and 1 cup of oil or applesauce.  You can use both applesauce and oil, just as long as they add up to 1 cup.  I used all applesauce because I have it leftover from last year when I canned it.  Mix until combined.



Now you'll add the star of the show, 2 cups of shredded zucchini.  Also add 3 cups of flour and mix until combined.

Once that is mixed in, you'll add 1 tablespoon baking soda, 1/2 teaspoon baking powder, 2 tablespoons vanilla, 1 teaspoon salt, and 2 tablespoons cinnamon.  Then beat for 2 minutes on medium.



Grease and flour two loaf pans.  Pour half of the mixture in to each pan.


Bake for an hour at 350 degrees, but check it after 45 minutes.

I always put the loaf pans on a cookie sheet.  If I don't, the bottom can get a teensy bit hard.  This also contains any spillover and prevents a huge mess.  These really do rise if you use a mixer, so I really do suggest using the cookie sheet.

This tastes amazing on its own, but sometimes I spread some butter on top.  Not margarine.  A bread this good needs the real thing!

Zucchini Bread Recipe

Printable Version

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 2 cups grated zucchini
  • 3 cups flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup oil or applesauce
  • 2 tablespoons vanilla
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
Directions
  1. Beat eggs.
  2. Add sugar and oil and mix until combined.
  3. Add zucchini and flour and mix.
  4. Add baking soda, baking powder, vanilla, salt, and cinnamon.  Mix on medium for 2 minutes.
  5. Pour batter in to two greased and floured loaf pans.
Bake for 1 hour at 350 degrees or until a toothpick inserted in the center comes out clean.