Since it's been so dreary outside these past few days, I figured everyone could use a comfort food post. Zucchini bread is one of those things that you eat while curled up watching the rain fall (at least that's how it was in my house), and this transition into fall is the PERFECT time to make it! This recipe makes two loaves- perfect for sharing or freezing.
My garden produced copious amounts of zucchini this year, so I had plenty to work with.
Make sure to grease and flour your loaf pans; I only use Crisco or butter, but that's just personal preference. I'm not a fan of non-stick sprays. I don't think it gives the right flavor.
As usual, my puppy, Sophia, wanted to get under my feet and devour anything that was within her reach!
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
- 1/2 cup mini chocolate chips
Directions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- 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 chocolate chips until well combined. Pour batter into prepared pans.
- 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.
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