Well, since my love of zucchini is well-established, I’ll just get right to it. This is a delicious zucchini bread I’ve been eating since I was barely walking, and even more delicious if you add a crumble topping of approx. 1 tbsp melted butter, 1/2 cup oats and 1/3 cup brown sugar…adjust to your taste, but don’t make TOO much since it will just fall off when you de-pan the loaves anyway.
Zucchini Loaf
Prep
Cook
Total time
A fresh, tender quick bread that makes it easy to eat your veggies.
Author: Anna Nienhuis {hiddenponies.com}
Recipe type: Loaf
Ingredients
- 1½ cups white flour
- 1½ cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg (optional)
- 3 eggs
- 1½ cups sugar
- 1 cup vegetable oil OR melted butter
- 2 tsp vanilla
- 2 cups shredded, unpeeled zucchini (or carrots, or a combination of the two)
- ½ cup walnuts and/or raisins (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine first 7 ingredients (flours, baking powder, baking soda, salt, cinnamon, and nutmeg) .
- Whisk eggs in large mixing bowl and gradually beat in sugar, then oil and vanilla. Add dry ingredients to wet ingredients, mixing well. Stir in zucchini, nuts and raisins.
- Divide batter over 2 greased 8.5 x 4.5" loaf pans. Top with crumb topping if using, lightly pressing topping down into batter. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove to rack to cool completely.
- Freeze unneeded portions well-wrapped and unsliced to retain maximum freshness.
You coming up to Vernon anytime soon to bring me a few of those for our freezer ??? :o) Hubby makes a two loaves koek recipe and the occasional dutch cake but that’s the extent of his baking repertoire. He does well though and I’m proud of his willigness to do them :o)
I think next time I come to Vernon I will definitely have to fill your freezer…gives me an excuse to bake way more than I can ever fit in my little fridge freezer :) Probably not till next fall though when Brandon and Chelsea move back…but then I hear patience is your strong suit!
Wow, one cup oil is a lot of oil! I wonder if applesauce can be substituted…
I’m sure it can – I’m just not a fan of the “slime” texture I sometimes find applesauce gives things :) I actually like it with half butter, half oil, and it is divided over 2 loaves….keeps it moist!