Zucchini Bread
>22 June 2012
We all LOVE zucchini bread!! With zucchini coming in the garden now, we’ll be enjoying a lot of this fresh bread. Here’s my go-to recipe, adapted from the BHG Cookbook.
Zucchini Bread
- 1 1/2 c. all purpose flour (soft or hard wheat work well also)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp ground nutmeg
- 1 c. sugar
- 1 c. finely shredded unpeeled zucchini (use a cheese grater for this)
- 1/4 c. cooking oil
- 1 egg
- 1/4 tsp finely shredded lemon peel (opt.)
In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel (if using this). Mix well. Add flour mixture to the zucchini mixture, stirring just until combined.
Pour batter into a greased loaf pan 8x4x2. Bake at 350* for 55-60 min. or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack.
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One of my favorites! Will have to try your recipe.
I love zucchini bread! Yours looks so moist and delicious!
Zucchini bread is one of my favorites and it’s a great way to use up all that zucchini from the garden!
AH! I am doing this TODAY! Our zucchinis are blowing up right now! I love it! However, I discovered a giant one hiding under some leaves… so, this will be the perfect way to dispose of it! Thanks for sharing!
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