Thursday, July 12, 2007

Delicious Zucchini Bread Recipe

This zucchini bread recipe came from a lady at the church we attended in Alabama. I love it because it is so versatile and the muffins come out of the oven with a perfectly delicious crispy top. I sometimes make pumpkin butter in the fall and use it in this recipe for pumpkin muffins. When I juice carrots I have leftover pulp and will use that to make carrot muffins. Yum!

Zucchini Bread

3 cups flour 1 c. sugar
1tsp. baking soda 3/4 c. firmly packed brown sugar
3/4 tsp. salt 1 c. vegetable oil
1 1/2 tsp. cinnamon 3 eggs, beaten
1/4 tsp. ground cloves 1/4 c. + 2 Tbsp. milk
1/8 tsp. ground ginger 2 tsp. vanilla
1/8 tsp. nutmeg 1 c. chopped walnuts or pecans
2 c. of coarsely shredded zucchini, (or carrots or 1 cup of pumpkin butter).
(I usually use 2 tsp of pumpkin pie spice instead of using the four listed spices.)

Combine flour, baking soda, salt, spices; stir in nuts. In another bowl combine sugars, oil, eggs, milk, vanilla and zucchini; stir well. Add zucchini mixture to flour mixture, stirring just until dry ingredients are moistened. Pour batter into 12 greased and floured (or sugared) 1 cup miniature Bundt pans, (or muffin tins). Bake at 350 for 25 to 35 minutes or until cake tester in the center comes out clean.
Let cool in pans for 5 minutes. Remove from pans and let cool on wire racks.

Zucchini Bread can be baked in two greased and floured (or sugared) loaf pans. Bake at 350 for 1 hour or until done.

6 comments:

Carol said...

And it uses TWO cups of zucchini... I might give it a try...

Dell(ms.native) said...

I have been looking for a recipe to use my zucchini. In the past, I have made zucchini bread. I wonder if one might use the Splenda brown sugar blend and the Splenda regular in this recipe. I plan to try this, because nothing ventured, nothing gained. My husband is diabetic, so we try to find recipes that are diabetic-friendly.

Mississippi Native

Robin's Nesting Place said...

Carol, you could use up a lot of your zucchini by making these and freezing them.

Dell, I'm not sure how it would be with splenda. Let me know how it turns out if you try it.

Anonymous said...

Hi Robin! It's Yvonne from CBC in Alabama! I linked to your blog from Aunt Susan's. I am in awe of your wonderful flowers! Is this my sister-in-law, Marian's, recipe? She just made some for July 4th and we feasted on it at the in-laws! Yum!!!

I can't believe how much your kids have grown, BTW! Ah, they grow up all too soon, eh?

I look forward to checking back here often!

Yvonne

Robin's Nesting Place said...

Hi, Yvonne, it's so good to hear from you,glad you found your way to my blog. The kids have grown up since we moved away, for sure.

The recipe I have came from my friend Diane S. from the Grace cookbook.

Anonymous said...

Thank you for the wonderful recipe for zucchini bread. It is the best I have ever made.

Would you share your recipe for pumpkin butter and pumpkin muffins? Enjoyed the flower photos.