gma2rjc

I stopped at a farm and bought some zuccini Monday with big plans to make bread with it.

Now all I need is a good recipe. I googled it and found one that looks okay, but I'm wondering if anyone has a great recipe they'd like to pass along.

Barb

Yewtree

Zuccinis are what we call courgettes and I grow them in my vegtable patch. I wouldn't mind seeing your recipe for Zuccini Bread. All I do with them is roast them with tomatoes and onions in olive oil in the oven.

gma2rjc

Yum. That sounds good too. I usually just slice them and fry them in butter on high heat. Then add salt when they're dark brown. I guess that's what you call taking a food that's very good for you and not only removing all the nutrition, but making it bad for you.

Here's the recipe I found. I might try it tonight.


ZUCCINI BREAD ---

Ingredients:
1 cup walnuts or pecans, chopped
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs, lightly beaten
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups all-purpose flour

Preparation:

Preheat oven to 350°. In a mixing bowl, combine oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, baking powder. With a hand mixer on medium speed, beat until ingredients are blended, or about 30 seconds. Add flour; mix until moistened. Stir in nuts and zucchini. Pour batter into a greased and floured loaf pan. Bake for about 65 to 75 minutes, or until loaf tests done.

Angela

My mother in law makes a delicious zucchini bread. She is away right now... coming home in a couple of days. I'll ask her the next time I am talking to her.

gma2rjc

Thanks Angela.

gma2rjc

Well, I made the Z-bread Thursday. It was pretty easy of course. I tried a slice of it that evening. It was good.

It was much better after it sat for a day though. Friday it was yum-a-licious (new annoying non-word).

I added 50% more chopped walnuts too.

Barb

Angela

Here is my Mother-In-Law's recipe for Zucchini bread. it is from a Company's Coming book (they are fantastic!)

Zucchini Loaf
2 Eggs
1/2 cup cooking oil
1 cup granulated sugar
1 cup grated zucchini, unpeeled
1 tsp vanilla

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Beat eggs until frothy. Beat in cooking oil and sugar. Add zucchini. Stir in vanilla.

Combine remaining 5 ingredients in separate bowl. Stir well and pour into zucchini mixture. Stir just to moisten. Pour into greased 9X5X3 inch loaf pan. Bake for 50 to 60 minutes in 350 degree oven until a toothpick inserted in the centre comes out clean. Let stand 10 minutes. Remove from pan. Cool on rack. Wrap. Yeild: 1 loaf.

Makes me wish I had some zucchini!

gma2rjc

Thanks for posting that Angela. I'm going to try it within the next week or two.

It's interesting that the recipe says not to peel the zuccini. It's also mixed together differently than the one I found. Can't wait to try it!

Do you think it can be kept in the freezer?

Barb

Angela

**disclaimer**
I, personally, have never made this recipe. I have made many, many, many other recipes from various Company's Coming books and all have turned out. Having said that, I just checked the book (because I am a slob and haven't returned it to the shelf yet ) and it says:
"Quickbreads freeze exceptionally well. Loaves can be taken froom the freezer, several slices cut to use, then returned to the freezer until needed again."

I guess I could have just said 'yes', huh?

The book also points out (as you already discovered) that the bread (any quickbread, apparently) is better after a day.

Now I really want to bake!

DangerMouse

my grandmother made a delicious zucchini/banana bread that had a sugary glaze topping that was out of this world!
unfortunately, some things it seems you CAN take with you...

DM

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