Saturday, November 12, 2011

There Must Be Crack In Zucchini Bread

If you utter the words Zucchini Bread at my house, you'll start a stampede reminiscent of those old Westerns in the movies. My children will come running down the stairs so fast, you'd think I said "Here's the latest IPhone!".

Even I have to admit, zucchini bread is delicious. I mean like, addictive delicious. Like, is there crack in this bread, delicious. I originally made it as a way to sneak in vegetables in the diet of my bambinas, but it has become a family favorite. I found my recipe at Here it is...

Zucchini Bread   

Original Recipe Yield 2 loaves


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 255 | Total Fat: 13.1g | Cholesterol: 26mg                                        

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