Prep 15 mins
Cook 1 hr
This is my old stand-by for zucchini bread. If you have a glut of zukes you can shred them with the medium or fine blade of your shredder disk and freeze the shredded zucchini in two cup increments so you can have zucchini bread all year round. Defrost the shredded zuke in a strainer but don't squeeze the water out. I hope you like this recipe. It's especially good toasted lightly and buttered ALTERNATELY you can make muffins with this recipe OR substitute the pulp from your juicer for some or all of the zucchini! Waste not - want not! Also, I have never made this in a bread machine so if you are brave and try it please let me know how it came out.
- 3 cups flour, aal-purpose and sifted
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon clove
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 cup walnuts, chopped
- 1⁄4 cup pecans, chopped
- 3 eggs, large
- 2 cups sugar
- 1 cup cooking oil
- 3 teaspoons vanilla
- 2 cups zucchini, grated and unpared
- Sift all the dry ingredients together and toss the nuts in the dry ingredients to prevent them from sinking to the bottom of the loaf and set aside.
- Beat the eggs well with a whisk in a large bowl and add the sugar and oil alternately beginning and ending with the sugar. Try to do it in two or three additions. Str in the vanilla.
- Add the dry ingredients and stir only till it comes together. If you stir too much you will have a flat bread. Fold in the grated zucchini.
- Pour into 2 prepared loaf pans and bake in a preheated 350* oven for 1 hour. Cool in pans on a rack for 10 minutes and then remove from pans and finish cooling on the rack. Regular muffins take about 25 minutes at 350*.
- To freeze: wrap loaf in plastic wrap and freeze solid. Remove from the freezer and vacuum seal them. They keep about 6 months frozen.