……………………………………………………. Baking our mark

Zucchini Bread August 28, 2011

The plant continues to grow and grow and grow. And I continue to give squash away.

And yet, there are pounds and pounds and pounds of it on my counter.  [This story is certainly getting old, isn’t it?]

So, I’m whipping up batches and batches of zucchini squash bread. (The boyfriend’s uncle told me it doesn’t matter if you use zucchini or summer squash – and he’s correct.) And, here are three different recipes that have turned out ok.
 Light Lemon Zucchini Bread

Really light, moist, lemon-y zucchini bread that’s heavier on the squash than on the bread

2 cups grated zucchini
1/3 cup brown sugar
1 egg
1/4 cup honey
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
2 tsp lemon zest, or 1 tsp lemon juice

Mix together all wet ingredients. In a separate bowl, sift together all dry ingredients. Then combine all together, being careful not to mix too much. Bake in a greased loaf pan at 325 for 45-60 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before turning out onto a wire rack to cool completely.

Paula Deen’s Zucchini Bread (with less sugar)
I think this is my favorite. It’s really a classic recipe that makes for some great snacks.

3 1/4 cups flour
1 1/2 tsp salt
1 tsp cinnamon
2 tsp baking soda
1.5 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 tsp lemon juice
1 cup chopped walnuts or pecans

In a large bowl, combine flour, salt, baking soda, cinnamon, and sugar. In a separate bowl, combine oil, eggs, water, zucchini, and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 greased loaf pans for 1 hour at 350, or until a knife inserted in the center comes out clean.

Smitten Kitchen’s Zucchini Bread
Solid recipe for zucchini bread – though it can’t compete with Paula’s, even with less sugar

3 eggs
1 cup olive oil or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups flour
3 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts or pecans

Beat eggs, then add in oil, sugar, zucchini and vanilla. Combine all dry ingredients separately. Then, stir all ingredients together and fold in nuts. Bake the mixture at 350 in two loaf pans for 60 minutes, or in 24 muffins for 25-35 minutes until a knife inserted in the center comes out clean.


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