I love to bake. I always have, and always will. I learned a lot about baking from my mom and my grandmas, and I have a mean Irish Beer Bread recipe from my Grampaw, but I’ll save that for another day. For now, I decided to bake two kinds of zucchini bread. It all started when I got two zucchinis the size of my arm from my friend Shar. No joke. The first recipe, I got from Chris’ family, which includes an optional Streusel-Nut topping. I left the topping off this time, but it really is the icing on the cake. The second recipe, Chris found for me online and has less sugar and fat, but tastes just as awesome (I LOVE the cranberries). I can’t pick a favorite one. I guess it just depends on what you’re in the mood for. Try them both to figure it out. Everybody wins. This is an excellent way to use those freakishly large zucchinis that can be too tough for other cooking. Always trim the ends and peel the zucchini before shredding.
For each recipe, prepare two breadpans with oil and flour, and preheat oven to 350’F. I used wheat flour for both, and I can’t tell the difference. Divide evenly between two breadpans and bake at 350’F for the allotted times. Breads are done when you insert a tooth pick and it comes out clean. Your oven might take a longer or shorter time to bake the zucchini bread. My oven is weird and old, so for cookies I usually bake for the minimum time, and for breads, I bake for the maximum time.
Zucchini Bread, courtesy of the LaRose and Moore families
1 Cup Olive Oil
1 Cup White Sugar
1 Cup Brown Sugar, firmly packed
2 Cups Shredded Zucchini
20 oz. Can of Crushed Pineapple, lightly drained (not pressed)
3-1/2 Cups Flour (Wheat or White All-Purpose)
2 tsp Baking Soda
1 tsp Salt
1 tsp Baking Powder
1-1/2 tsp Cinnamon
3/4 tsp Nutmeg
1 Cup Chopping Pecans (or Walnuts)
Bake at 350’F for 60-70 Minutes.
1/4 Cup Packed Brown Sugar
3 Tbsp Flour
2 Tbsp Butter, cut in
1/3 Cup Chopped Nuts
Prepare Streusel-Nut Topping and sprinkle over bread before baking.
Zucchini Bread, courtesy of Simply Recipes
1-1/3 Cups White Sugar
2 tsp Vanilla
3 Cups Shredded Zucchini
2/3 Cup Melted Butter
2 tsp Baking Soda
Pinch of Salt
3 Cups Flour (Wheat or White All-Purpose)
1/2 tsp Nutmeg
2 tsp Cinnamon
1 Cup Chopped Pecans (or Walnuts)
1 Cup Dried Cranberries (or Raisins)
Bake at 350’F for 55-60 Minutes.
Zucchini bread, when stored properly in an airtight container, ziplock bag, or aluminum foil, can last for 1-2 days in the pantry, 1 week in the refrigerator, and 2-3 months in the freezer. Of the four loaves I baked, we devoured one of each and froze the others for another day.