Tag Archives: zucchini

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

The most popular post on this blog, hands down, is My Ultimate Pumpkin Bread post, and one of my personal favorites is my Zucchini Bread post, so now that it’s October, I thought, why not do a mashup? The spices for pumpkin and zucchini bread are so similar, it seems like a marriage made in heaven. And, I’ve been getting a lot of zucchini in my weekly produce box from Full Circle lately.

This version came out perfectly moist. Make sure you squeeze the excess water out of your shredded zucchini. Just press between paper towels before adding to the mixture. I used this kind of grater to prepare the zucchini:

Play with the sugar to meet your tastes. I’ve tried it with 2 cups and it’s perfect for folks who don’t like their quick breads too sweet. I prefer it with 2 1/2 or even 3 cups of sugar.

This recipe makes 2 loaves!

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread
 
Prep time
Cook time
Total time
 
My two favorite quick breads - in one!
Author:
Recipe type: Bread
Serves: 20
Ingredients
  • 3 cups unbleached, all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp salt
  • 3 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ⅛ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2½ cups granulated sugar
  • 2 sticks butter, softened
  • 4 eggs
  • 1 cup milk
  • 1½ cups grated zucchini (about 2 medium zucchini)
  • 1 15 oz can of pureed pure pumpkin
Instructions
  1. Preheat the oven to 350˚F and spray 2 9-inch loaf pans with cooking spray.
  2. Mix the dry ingredients in a large bowl (including the sugar).
  3. In the bowl of a large standup mixer, cream the butter. Then add the eggs, one at a time, and beat until fully incorporated. Add the milk and beat until mixed. Add the pumpkin and zucchini and mix on medium until blended.
  4. Take bowl away from standup mixer. Add bowl of dry ingredients and stir with a wooden spoon until all is moistened. Do not overmix.
  5. Bake for 45 - 60 minutes or until top is golden brown and a knife inserted comes out clean. Allow to cool for at least 10 minutes before removing from the pan.

 

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Healthier Zucchini Bread

Healthier Zucchini Bread

Healthier Zucchini Bread

A few weeks ago, I purchased whole wheat flour and oat bran at Trader Joe’s and since then, I’ve been remaking my favorite quick bread and muffin recipes to increase fiber and decrease fat. Zucchini Bread is my most recent target. Awhile ago, I posted the Zucchini Bread recipe handed down to me by my mother that I’ve been using since the early eighties. It’s great: sweet, moist, and flavorful. But it’s loaded with sugar and butter and calls for only bleached flour. If you’re in the mood for something a little healthier, try this version instead. It packs as much flavor but the pleasure comes without the guilt.

Healthier Zucchini Bread
2 medium loaves

Ingredients

3 eggs
2 cups grated zucchini
1 1/2 cups granulated sugar
1/2 cup canola oil
1/2 cup applesauce
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 cup all-purpose (bleached) flour
1/2 cup oat bran
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 Tbsp cinnamon
1/2 tsp freshly ground nutmeg

Method

1. Preheat oven to 350˚F. Spray 2 9′ x 5′ baking pans with nonstick cooking spray.

2. In a medium bowl, beat eggs until foamy. Add sugar, zucchini, oil, applesauce and vanilla. Mix lightly but well (with a spoon).

2. In a separate bowl, mix dry ingredients.

3. Add dry ingredients to egg mixture (in batches) until blended. Don’t over mix.

4. Bake for 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before removing from pans.

Zucchini Bread

Zucchini Bread

Zucchini Bread

I’ve been making this Zucchini Bread recipe my whole life. Although, it has been awhile . Zucchini was on sale for $0.49/lb the other day, so I knew that I was going to revisit this old favorite. I’ll never forget making this recipe in France in 1987. I was a 16 year-old student staying with a French family for the summer and I was eager to share my American culinary culture with them. I made Maryland Fried Chicken one day and another day, I made this zucchini bread. Their impression of it? Trop sucré. (Too sweet). I was baffled at the time, but my adult taste agrees and I’ve cut 1/2 cup of sugar from the original recipe. My French hosts also couldn’t understand why I wanted to spend time cooking for them, when I had an opportunity to experience French gastronomy for six weeks. Well, then as now, I guess I just couldn’t help it.

My Childhood Recipe Notebook

My Childhood Recipe Notebook


Zucchini Bread
Makes 2 medium loaves

Ingredients

3 eggs
1.5 cups sugar (in 1987 it was 2 cups)
1 cup vegetable oil
2 cups grated zucchini
1 Tbsp vanilla extract
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 Tbsp cinnamon
dash of freshly ground nutmeg

Method

1. Preheat oven to 350˚F. Beat eggs until foamy. Add sugar, zucchini, oil and vanilla. Mix lightly but well (with a spoon).

2. In a separate bowl, mix dry ingredients.

3. Add dry ingredients to egg mixture (in batches) until blended. Don’t over mix.

4. Bake for 1 hour.

Zucchini Bread

Zucchini Bread

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