Zucchini Bread…

This week I have been busy baking zucchini bread. I love this soft tasty bread. It is so easy to make and it makes me feel somewhat healthy since it has zucchini in it. And zucchini is green so I also feel like I am getting some veggies! Haha!

Anyways, if you are growing zucchini like me, then your vegetables are probably pretty large so one may be enough. If you are buying them at the store and they seem to be average in size be sure to get a bunch.

Ok so for the recipe. I use the recipe from bon appetite. The recipe was created by Dawn Perry-need to give credit where credit is due! It is the best I have ever had. It is made with old fashioned rolled oats so it feels more like a breakfast than a dessert type of bread. I personally do not like nuts in my bread so I omit those. Feel free to add them, however, if you like.

Ingredients
MAKES TWO 8 1/2X4 1/2″ LOAVES SERVINGS
Bowl 1:

  • 1 cup walnuts (optional)
  • 3 large eggs
  • 1 cup vegetable oil
  • 1¼ cups granulated sugar
  • ½ cup (packed) light brown sugar
  • 1 tablespoon vanilla extract

Bowl 2: a bit larger that bowl 1

  • 3 cups all-purpose flour-sifted to remove any lumps
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon freshly grated nutmeg
  • 3½ cups coarsely grated zucchini (from about 1 lb. zucchini)-I know this part is time consuming but it is worth is, no one wants huge chunks of zucchini in their bread!
  • 1¼ cups old-fashioned rolled oats, divided
  • 3 tablespoons sugar

Preparation

Preheat your oven to 350°. I prepare two 8 1/2×4 1/2″ loaf pans with butter and flour. I spread melted butter all over the pan with a brush and then dust the pans with flour. You may use a spray and line with parchment paper if you like.

If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.
Bowl 1: Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth.

Bowl 2: I sift my flour, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. I then make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry). Fold in zucchini, walnuts, and 1 cup oats. Scrape batter into prepared pans.

I then toss sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, 50–60 minutes depending on your oven, may be a bit more. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.
DO AHEAD: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature. Great for unexpected guests! Bread can also be frozen, if wrapped tightly in saran wrap and then placed in a Ziplock bag or container. Will keep for up to a month.

I do give alot of my bread to family and friends and it makes great gifts!

Here are a couple of photos of the bread-yummy! I even made some without oats on the top for a bit less sugar and they were just as good! So get in the kitchen and whip up a batch of bread. Enjoy with a nice cup of coffee-delicious!

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