Wednesday, April 1, 2009

Zucchini Loaf

{print this recipe}

Zucchini are available year-round although they are called summer squash. The name "summer squash" simply means that you cannot store it for a long period of time ('until winter') like you can with winter squash.

SOURCE: modified from
YIELDS: 2 loaves or 24 muffins

2 cups all-purpose flour
1 cup whole wheat flour (or omit whole wheat and use 3 cups all-purpose)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3-4 cups grated zucchini (about 3 medium zucchini)
1 cup chocolate chips or chopped walnuts (optional)

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. 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 or nuts until well combined.
4. Pour batter into prepared pans.
5. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean (in my oven, this took about 75 minutes). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
** Can also make 24 muffins. Bake about 20 minutes at 325 degrees.

Kitchen tips:
1. Chocolate chips will sink in this batter. Try coating them in flour before folding into batter or use mini chocolate chips instead.
2. Zucchini bread freezes well! Enjoy one loaf and freeze the other for later. After cooling, wrap tightly in plastic wrap then place in a gallon-size freezer bag. Label with the date and remove as much air as possible.
3. To reduce some of the fat, you can replace half of the oil with applesauce. Try this with other muffins and breads also!

No comments: