Tuesday, October 26, 2010

Zucchini Bread and Muffins

We had some zucchini leftover from our garden so I thought I would try my hand at a little zucchini bread since I think I have had one too many dinners with steamed or grilled zucchini! Got this recipe from Allrecipes.com and it was every bit as yummy as I imagined!


  • 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.

Just a few little adjustments I made. I substituted in one cup of whole wheat flour for the all-purpose flour. I also didn't have 2 bread pans so I did one bread pan and used the rest of the batter to make 12 muffins. I just cooked those for about half the time.

Also, to give it a little more sweetness (b/c that is how I like it) I put a yummy crumble on top. Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.) I just put it on about 15 minutes after I put everything in the oven so it wouldn't sink down.

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