ZUCCHINI BREAD

 

Today is NATIONAL ZUCCHINI BREAD DAY and a great time to make a few loaves or mini loaves to give as a blessing to friends or family. It seems like a strange time of year to celebrate, since zucchini is usually in abundance toward the end of summer, however someone must have thought it was a good time! Here are several recipes with variations of this traditionally moist bread:

SPICY ZUCCHINI BREAD
2 c grated zucchini
1 c vegetable oil
3 eggs
1tsp vanilla
2 c sugar
3 c all purpose flour
1tsp baking soda
1/2tsp baking powder
1tsp salt
1/2tsp cinnamon
1/2tsp ginger
1/2tsp ground cloves
1/2 c crushed walnuts
          Combine zucchini, oil, eggs and vanilla, then beat in sugar until creamed. Combine flour, baking soda, baking powder, salt and spices, then add to liquid until well blended. Add walnuts. Pour into 2 – 9”x5” greased loaf pans and bake at 325 degrees for 60 minutes or until bread is brown and springs back when gently pressed in the middle. Turn out onto a wire rack to cool.

CHOCOLATE ZUCCHINI BREAD
1/2c oil
1 c sugar
1/4 c brown sugar
3 eggs
2tsp vanilla
1/2 c sour cream
3 c grated zucchini
2 c flour
2tsp cinnamon
1/2tsp salt
1 1/2tsp baking soda
6Tbs unsweetened cocoa powder
3/4 c mini chocolate chips
          Beat oil, sugars and eggs until fluffy, then add vanilla and sour cream. Stir in grated zucchini and then add a combination of flour, salt, cinnamon, baking soda and cocoa powder just until combined. Add chocolate chips. Pour into 2 – 9”x5” greased loaf pans and sprinkle each with a mixture of 2Tbs brown sugar, 2Tbs white sugar and 1/2tsp cinnamon. Bake at 325 degrees for 60 minutes or until bread is brown and springs back when gently pressed in the middle. Turn out onto a wire rack to cool.

CRANBERRY ZUCCHINI BREAD
3/4 c packed light-brown sugar
2Tbs granulated sugar
Zest of 1 lemon
2tsp vanilla extract
1/3 c oil
1/3 c applesauce
2 eggs
3/4 c all-purpose flour
3/4 c whole wheat flour
1/2tsp baking powder
1/2tsp baking soda
1 1/2tsp ground cinnamon
1/8tsp fresh ground nutmeg
1/8tsp ground cloves
3/4tsp salt
1 3/4 c grated zucchini
3/4 c dried cranberries
          Whisk together the sugars, zest, oil, applesauce, vanilla and eggs. Combine flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add dry mixture to egg mixture until well combined. Stir in zucchini and cranberries. Pour into a greased 9”x5” loaf pan and sprinkle with a cinnamon sugar combination. Bake at 350 degrees for 40-45 minutes or until toothpick inserted into the center comes out clean. Cool on a wire rack completely before slicing.

  “Let us not become weary in doing good,
 for at the proper time we will reap a harvest if we do not give up.
Therefore, as we have opportunity, let us do good to all people,
especially to those who belong to the family of believers.””
Galatians 6:9-10