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SRC: Zucchini Bread

I feel like everyone has a favorite, go-to, recipe for things like zucchini and banana bread…except me.  I always have to go searching for a recipe every time I want to make either of those quick breads. Even when I do have a favorite recipe for something, I’m a sucker for anyone’s family recipe so while I was browsing Jenni’s blog The Gingered Whisk for my Secret Recipe Club assignment I saw that this recipe came from her Grandmother and I was sold.

The bread was delightful; crunchy top,  very moist and tender insides. I forgot the nuts in half of them and then remembered to add them before the next batch went into the oven and I think the nuts really added flavor to the bread.

Instead of making loaves, I made them into muffins. I like muffins better because they’re much more portable and easier to transport. Also, when I bring them into work people can just grab one and wander away rather than having to slice the bread.

So if you have an abundance of zucchini coming out of your garden, or your neighbor is leaving bushels of them on your doorstep, or you’re just a sucker for zucchini bread try out this version. You won’t be disappointed, because Grandmother’s always have the best recipes :).

The recipe was quick and easy, especially if you use a food processor to shred the zucchinis. One batch will yield about a dozen muffins and you only need 1-2 medium zucchinis to get two shredded cups.

Zucchini Bread

From The Gingered Whisk

Makes 1 loaf or 12 muffins

Zucchini Bread

3 whole eggs
2 cups sugar
½ cup veggie oil
½ cup applesauce
1 tablespoon vanilla
2 cups shredded zucchini
2 cups flour
1 tablespoon cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 cup chopped walnut

 

Preheat oven to 350. Line cupcake/muffin tin with liners.

In a large bowl beat eggs until frothy. Add in sugar, oil, applesauce, and vanilla and mix until everything is combined.

Then mix in zucchini, flour, cinnamon, baking soda, salt, and baking powder. Fold in walnuts.

Evenly fill cupcake/muffin tin to just about full and bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the middle of each muffin.



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