If you recall from about a month ago, I wrote about Zucchini Coming Out My Ears. It froze very well. It is really nice to have a bunch of zucchini in the freezer so when I’m craving my killer Zucchini Bread I can easily make some.
Cast of characters: eggs, oil, vanilla, sugar, mashed zucchini, flour, kosher salt, cinnamon, baking soda, baking powder
Preheat oven to 325. Grease 2 loaf pans well. Beat eggs, oil, sugar and vanilla. Mix Well.
Add zucchini and dry ingredients. Mix well.
Pour mixture into the two well greased loaf pans.
Bake at 325 degrees F for 60-65 minutes. Test for doneness at 60 minutes and then every 5 minutes until done. (Done is when a toothpick is inserted in middle and it comes out clean.)
We usually can’t wait for it to cool…
Although it really doesn’t “need” it, Hubby likes his with some butter (or in this case Smart Balance). Since it’s nice and hot… look at it melt! 😉
Do you add anything to your Zucchini Bread?
To get a printer friendly copy of the recipe, go here. (If link doesn’t work it is because the recipe is still under review.)
Stef’s Zucchini Bread
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Serving Size: 20 slices
Yield: 2 large loaves
Ingredients:
3 whole eggs
1 Cup oil
2 tsp vanilla
2 cups sugar
2 cups zucchini, grated
3 cups flour
1 teaspoon kosher salt
3 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
Directions:
1. Preheat oven to 325.
2. Grease 2 loaf pans well.
3. Beat eggs, oil, sugar and vanilla. Mix Well.
4. Add grated zucchini and dry ingredients. Mix well.
5. Pour mixture into the two well greased loaf pans.
6. Bake at 325 degrees F for 60-65 minutes. Test for doneness at 60 minutes and then every 5 minutes until done. (Done is when a toothpick is inserted in middle and it comes out clean.)
NUTRITION FACTS from MacGourmet Deluxe:
- Servings: 20
- Amount Per Serving
- Calories: 256
- Total Fat: 11.18g
- Cholesterol: 27mg
- Sodium: 177mg
- Total Carbs: 35.13g
- Dietary Fiber: 0.84g
- Sugars: 20.41g
- Protein: 3.04g