Zucchini Bread

Last summer my father-in-law supplied me with more than enough zucchini. I cut, breaded & froze so much zucchini, my upright freezer even said enough!! I started looking for a good zucchini bread recipe & found a couple I meshed together & voila, the BEST zucchini bread I’ve ever had!!

I tried freezing some loafs (original thought was to make the bread & then freeze to eat later in the year) & they kinda became squashed when I used my vacuum seal system. Then I had a brilliant moment – shred the correct amount needed of zucchini & freeze. I could make fresh loafs whenever I want thru the winter!! Taste of summer whenever we want!!! Yes, I’m supper excited at this idea!!!!!!

Ingredients (for the bread):

  • 3c whole wheat flour
  • 1t salt1t baking soda
  • 1t baking powder
  • 3t ground cinnamon
  • 1t ground nutmeg
  • 3 eggs1c coconut oil (or regular oil if you want)
  • 1 1/4c white sugar
  • 1c brown sugar
  • 5t vanilla extract
  • 3c grated zucchini (don’t drain, use it all!)
  • 1c chopped roasted walnuts/pecans

Ingredients (for the topping):

  • 1/2c regular oats
  • 1/2c brown sugar
  • 1/4c flour
  • 1/2t cinnamon
  • 1/4c butter

Instructions:

  1. Grease & flour two loaf pans. Preheat oven to 325 degrees.
  2. Combine all the dry ingredients in one bowl.
  3. Beat eggs, oil, vanilla and sugar together. Slowly add the dry ingredients. Stir in zucchini and nuts until well combined.
  4. Pour batter into prepared pans. Bake for 30 minutes.
  5. While the loafs are baking, make the topping mix.
  6. At 30 minutes, sprinkle the topping mix on both loafs & put the pans back in for at least 15-25 minutes more.
  7. The bread is done once a knife is inserted & pulled out & is clean.
  8. Cool in the pan for a while before removing & cooling completely on the rack.
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