I wanted to share with you a wonderful recipe for Zucchini Bread. I tried it with minor substitutions and it came out wonderfully! The bread came out moist and light and it was a delight to my family. This was my first bread and it has encouraged me to try to make more in the future.
If you are not normally a bread maker… you may want to try this recipe from All Recipes.
Try it my way
You can substitute agave 1 1/2 cups for the sugar. Use self-raising flour and omit the baking soda, baking powder, and salt. You can also use pecans instead of walnuts. Or you can use the original recipe as given at www.allrecipes.com.
Ingredients
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour two 8×4 inch loaf pans.
- In a large bowl, beat eggs, then mix in oil and sugar.
- Stir in zucchini and vanilla.
- Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
- Bake for 60 to 70 minutes, or until done.
Feel free to heat bake the bread at 300 degrees. To make sure that it is done dip a knife or a skewer into the middle to make sure it is fully baked.
