Zucchini Bread: It’s what’s for breakfast!

October 1, 2010

Zucchini Bread

And lunch, and dinner… But that’s because it is just so yummy. A friend of my husband’s passed this recipe along to me, and she’s even given me a few slices from time to time. Since I had a ton of zucchini to deal with, I thought I would make a couple of batches of this recipe and freeze most of the loaves, since bread freezes nicely.

That was the plan, but it went a little awry as we’ve snacked and nibbled our way through two and a half loaves now. This morning I finally tucked one lone loaf into the freezer for a good winter snack.

Zucchini Bread
Makes 2 loaves

2 cups wheat flour (note: you can use all white flour, but the resulting recipe will be mushier in texture)
1/2 cup white flour
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
3 eggs
1 c vegetable oil
2 c granulated sugar
2 tsp vanilla extract
2 c grated zucchini
1 c chopped pecans (or, substitute walnuts)

Preheat oven to 325 degrees.
Grease and flour two bread loaf pans.
Mix first 6 ingredients (flour through cinnamon).
In a separate bowl, mix the next 4 ingredients and beat well (eggs through vanilla). Add in the dry ingredients a little at a time until all is combined.
Fold in the zucchini and nuts.
Pour into prepared loaf pans and bake at 325 for 50 minutes.

Though the original recipe called for just 2 1/2 cups of flour, I used 2 cups of wheat flour because I realized I was low on white flour. Surprisingly, this still turned out really moist and delicious, so it has become a permanent swap I’ll make in the future for this recipe. Also, the recipe just called for any chopped nuts, so I did half with walnuts and half with pecans, and while the walnuts are good, my favorite is definitely the pecans. Pecans FTW!

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