Homemade Zucchini Bread
Homemade zucchini bread makes a delicious gift. Baked goods are also a traditional way to welcome new neighbors, or to serve guests in your home. This easy recipe for homemade zucchini bread may be altered in too many ways to count – how fun for you! Depending on how many add-ins you choose, your final product may get very heavy. Do not attempt to slice into it until it is cool, no matter how delicious it smells as you remove it from your oven.
This homemade zucchini bread is quick to make and a sure winner as well as a great way to practice your new-found ingredient substitution skills. Here’s the recipe, courtesy of my mom, Linda Morgan [and I’ll be thanking her now]:
2 c. shredded zucchini
1 c. oil
2 c. sugar
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
¼ tsp. baking powder
3 tsp. cinnamon
¾ tsp. nutmeg
1 tsp. salt
Mix zucchini, oil, sugar and vanilla. Beat 3 eggs and add. Sift remaining ingredients and add. [Fold in extras.] Pour into greased and floured pans. Bake one hour at 350 degrees.
Makes 2 loaves or 24 full muffins
You may easily make any or all of the following substitutions: any oil may be used, or applesauce plus a splash of orange juice in place of oil to equal the amount replaced; squash of any kind may be used in place of zucchini (which is, by the way, a squash) or shredded carrots; change up the baking spices in relatively equal amounts or add others for extra flavor.
Some suggested add-ins are ½ c. pecans or walnuts, ½ c. dried berries (any kind or mix), and ¾ c. chocolate chips. We also like shredded coconut in our bread, but remember that the texture will change, and an easy way to counter the dryness of coconut is to add crushed pineapple in an equal amount. If your coconut is sweetened, then you may lessen the amount of sugar. Try a batch with a bit of cocoa powder for a dessert bread to serve with a whipped cream topping. This is also a great recipe to throw a bit of ground flax seed into for breakfast muffins. Stay healthy and enjoy a hearty treat this baking season!
When the weather gets chilly, Nicole Lorenz is reliably baking, no matter where her travels take her.