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Wednesday, May 25, 2011

Zucchini Bread {coconut oil variation included}

I am a huge lover of zucchini! I love it fried, sauteed, in casseroles, cakes, brownies and of course in this tender and rich bread. I personally love zucchini bread with nuts, so I add chopped pecans or walnuts to my bread. This recipe has the perfect blend of spices. It is oh so tender and yummy.

This last time I made it I substituted coconut oil in one batch. You can use coconut oil pretty much straight across in any dessert like recipe. Of course you have to melt the coconut oil down first, but it adds the faintest hint of coconut flavor to the bread....mmmm, dreamy!

Zucchini is a hearty plant. If you haven't planted a garden yet, there is still time to plant some zucchini. Each year we shred and freeze zucchini in 2-3 cup increments so we can defrost it and have zucchini bread (browines or cake) all year long. If you've grown zucchini before you know that one plant is usually enough to keep up with, but if you had loads of extra zucchini, cause you got carried away in your planting - well just shred and freeze it. It makes for yummy treats throughout the year.

Zucchini Bread
Recipe From: Maureen G.

Printable Version - text only
Printable Version - with picture

Makes 2 loaves

Wet Ingredient Mixture:
3 eggs
2 cups sugar
1 Tbsp apple cider vinegar
1 cup vegetable oil (or melted coconut oil)
2 cups zucchini, grated (small or large grate is fine, I've had success with both)

In a large mixing bowl combine the above ingredients until incorporated.

Dry Ingredient Mixture:
3 cups whole wheat or all-purpose flour
½ tsp salt
1 tsp baking soda
1 ½ tsp nutmeg
¼ tsp baking powder
2-3 tsp cinnamon
1 ½ tsp ground cloves
1-2 cups pecans or walnuts, chopped (optional)

In a small mixing bowl combine above dry ingredient mixture and mix well.

Add dry ingredient mixture to wet ingredient mixture (along with chopped nuts if you want them). Mix just until combined, being careful not to over-mix the batter.

Pour batter into two well greased and floured bread pans. Bake in preheated 325 degree oven for 1 hour. Places pans of baked bread on cooling rack for 10 minutes before removing the bread from the pan. Let the bread cool completely on the rack before wrapping in foil or plastic to store.

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