Sunday, September 11, 2011

Sent From Heaven

Recently a friend of mine gave me a TON of zucchini. We love it; there are so many ways you can use it in every day cooking and baking. I have always loved zucchini bread, so I thought I would test my baking skills at baking this deliciousness. I think the recipe I found is one of the better ones that I have tried. I doubled the recipe on my first run through...I know I will be coming back to this recipe often.
Zucchini Bread

3 eggs
1 cup oil
1 3/4 cups sugar
1 1/2 cups grated zucchini
2 t vanilla extract
3 cups flour
3 t cinnamon
1/8 t nutmeg
1 t baking soda
1/2 t baking powder
1 t salt
1/2 cup chocolate chips (one batch I used white)
3/4 cup raisins (other batch craisins...the batch with the white chips)

Preheat oven to 350.

Grease and flour non-stick loaf pans. I used 3 loaf pans and 1 standard muffin tin (liners necessary).

Combine eggs, oil and sugar. Add zucchini and vanilla. Combine dry ingredients; mix in thoroughly. Fold in chocolate chips and dried fruit.

Bake loaves for about 60 minutes (until tooth pick comes out clean). Muffins take considerably less about 25-30 minutes.

1 comment:

  1. I just got a lot of zucchini and was thinking about trying this recipe tonight....
    Zucchini Brownies
    1/2 cup vegetable oil
    1 1/2 cups white sugar
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    2 cups shredded zucchini
    1/2 cup chopped walnuts

    6 tablespoons unsweetened cocoa powder
    1/4 cup margarine
    2 cups confectioners' sugar
    1/4 cup milk
    1/2 teaspoon vanilla extract

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
    In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
    Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

    If I end up making it I'll let you know how it turns out.