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Basic Zucchini Bread — Or Try a Flavorful Variation

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One medium-sized zucchini will give you about a cup to a cup-and-a-half of grated zucchini.

OK, we know we missed Zucchini Bread Day, which was last month. But, there is a long season of zucchini-growing ahead. Here is a basic, good  recipe from John Griffin’s mom, Annaliese Griffin, who is a professional baker. It’s simple and whips up fast.

We have also tried adding a cup of blueberries to replace 0ne cup of the zucchini, or a cup of grated apple, which work well. Or, try a cup of grated carrot.

Zucchini Bread

½ cup vegetable oil or canola oil
2 cups sugar
3 eggs
2 cups grated zucchini
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 tablespoon cinnamon
Dash of salt
1 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, mix oil, sugar, eggs and zucchini until thoroughly blended. Add flours, baking powder, cinnamon, salt and nuts. Stir well. Pour batter into large, well-greased and floured loaf pan.

Bake for 1 hour.

Makes 1 loaf.

From Annaliese Griffin

 

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