Thursday, August 8, 2013

Procrastination Recipe: Zucchini Bread

Procrastination continues...

I got a craving for zucchini bread a few days ago so, you know... no editing.


3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups shredded zucchini
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablesoon cinnamon

1/4 cup brown sugar
1 teaspoon cinnamon

Preheat oven to 325 degrees F. Spray two regular size loaf tins (or 4 small tins) with cooking spray.

Combine eggs, white sugar, vanilla and zucchini in a bowl. In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon. Slowly mix dry ingredients into wet. Divide batter between loaf tins. I suggest putting tins on a cookie sheet in case of overflow in the oven.

Sprinkle top of each loaf with the brown sugar-cinnamon mixture.

Bake in preheated over for 50-60 minutes. The way to tell if it's done is to stick a toothpick (or a fork, in a pinch) in center of loaf and if it comes out with no batter on it then it's done. If wet batter comes stuck to the toothpick then it's not completely done. Though truthfully, I like my breads to still be moist so I don't mind if a little is stuck on. It'll continue to cook when you pull it out so my personal preference is to pull it out of the oven when it's still slightly undercooked. Let tins cool on a drying rack for two hours, until completely cooled. Then remove from tin and enjoy!

I like most batter more than the actual final product. I know, I know. I'm risking salmonella. I care not. Batter is so good!

I desperately tried to find oat flour so my friend Lizzie (who has decided to cut gluten out of her diet) would be able to eat this, but to no avail. Well, it's her loss. Go gluten!

Yep, I licked the bowl.

1 comment

  1. So happy you decided to post this! All my coworkers asked for the recipe after I was kind enough to share my loaf with them.


© Design + Renovation + Staging. All rights reserved.