I am not blessed to live on a piece of land that will accomodate a large lush garden; however, I do reep the benefits of friends’ overflowing crops. This arrangement is awesome because it means I have no gardening to do and since I have the tendency to kill everything, this is a good thing! I received fresh zucchini, cucumbers and lovely cherry tomatoes from one of my best friends and of course I had to make something sweet. I have not made zucchini bread in ages, but it was the first idea that popped into my mind after receiving the bag of veggies from her. I scoured the web…well not really my search took a whole 2 minutes, but anyway I settled on a recipe from my beloved allrecipes. This recipe is straight forward and very easy. The bread tasted great fresh out of the oven with a pat of butter. After it sat overnight, it was still good, but not as moist as I would have liked it to be. This recipe is highly rated, so the dryness could have been operator error! Don’t get me wrong, it was tasty just not perfection in my eyes. If any of you have a great moist (ack I hate that word) zucchini bread recipe, holla by leaving a comment here, emailing me or send me a tweet! Have an awesome day and thanks for stopping by!
Prop Info:
Plate- Ikea
Ribbon- Michael’s
Zucchini Bread
from allrecipes
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 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 (I omitted these)
Method
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, 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.
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.
Notes:
I used one 8×4 and 2 minis. My 8×4 took around 50 minutes and the minis took around 30 minutes.
{ 14 comments… read them below or add one }
my favorite type of bread EVER!
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That looks fabulous! My favorite is a zucchini/banana bread!
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I adapted this recipe to add moisture and flavor and actually just blogged about it! I add brown sugar and ground ginger. Also, make sure you are not sqeezing the excess moisture out of the zucchini. Hopefully you will have better luck next time with this recipe!
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I've made this recipe many, many times and it's always a huge hit!
YUM!
I shred and freeze my zucchini so I can make it all winter long
Mine has never been dry but I think I tend to underbake just slightly
Don't give up on this one, it really is good.
Darla
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I absolutely love zucchini bread. In my recipe, I add crushed pineapple, it really perks up the flavor. I bake mine bread in spam cans! They make the best baking pans and wonderful for gift giving!
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I love zucchini bread. I remember at first site/hear I laughed and said I would not like it but all it took was one bite and I was hooked!
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Lovely photos as usual! Zucchini bread is a summertime fav of mine.
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I always use the recipe in my Betty Crocker cookbook – and add just a little more zucchini than it calls for. Same for the banana bread too.
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BEAUTIFUL PICTURE!!!
I love zucchini bread, this looks SO good and I have so many zucchinis in my fridge right now!
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Love the photo- how cute! Recipe sounds great!
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This recipe looks fabulous! I have heard about how delicious zucchini bread tastes and I love baking banana bread often, so I definattly have to try this zucchini bread instead next time!
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Looks so pretty and after seeing this I wish I had a zucchini to make it.
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how funny! We are a kindred spirit apparently…my latest post is so similar to yours…being gardening challenged myself…love your blog!!
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