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Friday, July 30, 2010

Zucchini Bread

Zucchini Bread

1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
1 cup shredded zucchini
1/4 cup cooking oil
1 egg
1/4 cup chopped nuts (optional)

In a mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another mixing bowl combine sugar, shredded zucchini, cooking oil and egg; mix well. Add flour mixture; stir just until combined. Stir in chopped walnuts, if desired.
Pour batter into a greased loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then remove from pan. Allow to cool completely before slicing.

Variations:

Zucchini Carrot Bread: Prepare as above, except use 1/2 cup shredded zucchini and 1/2 cup shredded carrot.

Carrot Pineapple Bread: Prepare as above, except omit zucchini. Drain one 8 ounce can crushed pineapple, reserving 2 tablespoons juice. Stir drained pineapple, reserved pineapple juice and 1/2 cup shredded carrot into the sugar mixture.

Apple Bread: Prepare as above, except substitute 1 cup finely shredded apple for the shredded zucchini.

3 comments:

Chartreuse Moose said...

Thank you for recipe and alternate suggestions! Yummy! Now we can stop bundling the zukes in receiving blankets and leaving them on neighbors porches! ;-))))

Jackie said...

You always post the best food photography! Yummy!

Stephanie said...

I am definately going to try this recipe! Thanks for sharing. And yes this pic is great and makes want to try it. Stephanie

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