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Muffins & Loaves

Zucchini Bread

Jackie Anders Recipe shared by:
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A delicious end-of-summer recipe that's perfect for getting rid of all of the extra zucchini from your garden. And don't be alarmed--the bread doesn't taste like zucchini at all. It's actually more like carrot cake.

  • Hands-On Time: 12 Minutes
  • Total Time: 1 Hour 27 Minutes
  • Servings: 10-12
  • Rating:

Ingredients

  • 3.5 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 1 tsp. vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pecans (optional)

Baking Instructions

  1. Heat oven to 325 degrees.
  2. Grease a 9x5 pan.
  3. In a bowl, sift together flour, soda, salt, cinnamon, and baking powder; set aside.
  4. In a large bowl, beat sugar, oil, eggs, and vanilla. Stir in zucchini.
  5. Gently stir in flour mixture, being careful not to mix too much.
  6. Fold in pecans.
  7. Turn batter into prepared pan and bake for 1 hour and 15 minutes, or until wooden toothpick inserted near center of the loaf comes out clean.
  8. *The loaf is prettier and more colorful if you leave the peel on the zucchini.<p> *You should press the grated zucchini in a colander to squeeze out any excess moisture. Otherwise, the loaf may come out gummy in the center.

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Tips

Lemon and Vanilla

Lemon and Vanilla

It really helps to add a little lemon juice and a little vanilla to make it melt in your mouth. I tried it and it turned out very well. My family tasted it before dinner, and we ended up eating the entire cake before dinner even started.


Mismatched Plates and Bowls

Mismatched Plates and Bowls

When I have friends over and do a buffet-type meal, I always use a mismatch of different plates and bowls that I have picked up for next to nothing over the years. I always get comments on how much they like them. It just goes to show you that everything doesn't have to match in order to make a good presentation.





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