Zucchini Bread

A Moist Summer Quick Bread

Jul 29, 2008 Carrie L McClain

This is a quick bread recipe for summer's bountiful supply of zucchini.

Who doesn’t love quick bread? It is delicious, often sweet and can usually be made year round from seasonal ingredients. Just to name a few, we have Pumpkin Bread, Banana Bread and an all time summer favorite, Zucchini Bread.

In the height of summer, supermarkets, open air stands and even some back yards seem to be just over flowing with zucchini. This magical green squash can be used in a number of ways, savory and sweet, including a simple slice and fry, zucchini pancakes and best of all, a moist delicious quick bread.

Quick breads are wonderful in that they are just that, quick. There is no yeast, no rising time, no waiting. Because of the water content of the fruits or vegetables contained within these breads, they are also delightfully moist.

Zucchini Bread

3 C All Purpose Flour
2 tsp Cinnamon
1 tsp Baking Soda
½ tsp Baking Powder
½ tsp Finely Ground Sea Salt
1 tsp Nutmeg
1 tsp Pure Vanilla Extract
1 ½ C Sugar
1 1/2 C shredded, unpeeled Zucchini (1 large, 2 small)
½ C shredded Carrots (1 large)
½ C Canola Oil
2 large Eggs

Grease two 9x5 inch loaf pans and set aside. Preheat oven to 350 degrees F.
Combine flour, cinnamon, baking soda, baking powder, salt and nutmeg (the “dry” ingredients) in a medium mixing bowl.
In a larger mixing bowl, combine the shredded zucchini, shredded carrots, canola oil, eggs, vanilla, and sugar (the wet ingredients).
Add the dry ingredients to the wet ingredients and mix with a fork just until the dry ingredients are moistened (mixture will be lumpy).
Pour the batter evenly into the two prepared pans and baked at 350 degrees F for approximately 60 minutes. Bread is done when a knife inserted into the center comes out clean.
Cool bread completely on a rack. The bread can be frozen if wrapped tightly for up to three months. Defrost in refrigerator.

Tips:

For a change of pace or a nice treat, try adding a cupful of nuts to the batter. Gently fold in right before pouring batter into pans.
Be sure not to over mix the batter! Like muffin batter, quick bread batter should be lumpy and not overworked in order to create a light airy crumb.
Try baking the bread in a silicone bread pan. The flexible pan will allow the bread to fully expand while still providing the stability it needs to rise properly. Baked goods are also less likely to stick to silicone pans.
Try to look for smaller zucchini when shopping. Smaller zucchini are younger and therefore have more tender skins.

The copyright of the article Zucchini Bread in Recipes is owned by Carrie L McClain. Permission to republish Zucchini Bread in print or online must be granted by the author in writing.