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LIGHTER texture than most ZUCCHINI BREAD *
If you're looking for a way to use up a bumper crop of zucchini from your garden, this zucchini bread may be the best you've ever had! Moist and tender (no thick sides) with a hint of cinnamon and vanilla.
** These freeze well (in freezer baggies), or keep a week or so in the refrigerator (in baggies) ~ in fact, they're even better a day or 2 after you make them! And, for a fresh-baked taste, you can always heat up a slice for 10-15 seconds in the microwave.
The BEST ZUCCHINI BREAD * Optional GLAZE * sugar or sugar-free *
3/4 cup granulated sugar ~or~ plain white Splenda
3/4 cup brown sugar ~or~ 1/2 cup brown Splenda blend
3/4 cup canola or vegetable oil…………………...2 eggs
1 tsp. vanilla extract………………….…………….....2-1/4 cups flour
2 cups grated zucchini (about 3 small or 2 medium)
1 tsp. ground cinnamon……………………………...1 tsp. salt
3/4 tsp. baking soda………………………………...…3/4 tsp. baking powder
***
Preheat oven to 325. Spray a large (9-10”) loaf pan (or 3 mini pans) with non-stick baking spray, set aside
In a mixer, combine sugar, oil, eggs and vanilla, mix until creamy, Add flour, cinnamon, salt, baking powder and baking soda and beat until almost combined. Then add shredded zucchini and mix until well combined.
Spread the batter in the loaf pan(s), about 3/4-full. If you have extra batter, you can put it into some paper-lined muffin tins.
Bake at 325 for about 45-50 minutes (check after 30 minutes for mini-loaves & muffins), until a cake tester comes out clean. (Be careful not to overbake) Remove from oven; cool on racks. Let cool completely and store in a Ziploc bag.
OPTIONAL GLAZE: Put about 3/4 cup powdered sugar, plus 1/2 tsp. vanilla and a quick dash of cinnamon in a small bowl. Gradually whisk in milk (I like unsweetened vanilla almond milk) or cream (about 1 tsp. at a time), until it’s a smooth drizzle consistency. I like to glaze the HOT loaf, making sure to get in all of the cracks and down the sides of the bread. It will harden somewhat clear, and help to keep the moisture in the bread, so that the sides stay nice and soft.
If you're looking for a way to use up a bumper crop of zucchini from your garden, this zucchini bread may be the best you've ever had! Moist and tender (no thick sides) with a hint of cinnamon and vanilla.
** These freeze well (in freezer baggies), or keep a week or so in the refrigerator (in baggies) ~ in fact, they're even better a day or 2 after you make them! And, for a fresh-baked taste, you can always heat up a slice for 10-15 seconds in the microwave.
The BEST ZUCCHINI BREAD * Optional GLAZE * sugar or sugar-free *
3/4 cup granulated sugar ~or~ plain white Splenda
3/4 cup brown sugar ~or~ 1/2 cup brown Splenda blend
3/4 cup canola or vegetable oil…………………...2 eggs
1 tsp. vanilla extract………………….…………….....2-1/4 cups flour
2 cups grated zucchini (about 3 small or 2 medium)
1 tsp. ground cinnamon……………………………...1 tsp. salt
3/4 tsp. baking soda………………………………...…3/4 tsp. baking powder
***
Preheat oven to 325. Spray a large (9-10”) loaf pan (or 3 mini pans) with non-stick baking spray, set aside
In a mixer, combine sugar, oil, eggs and vanilla, mix until creamy, Add flour, cinnamon, salt, baking powder and baking soda and beat until almost combined. Then add shredded zucchini and mix until well combined.
Spread the batter in the loaf pan(s), about 3/4-full. If you have extra batter, you can put it into some paper-lined muffin tins.
Bake at 325 for about 45-50 minutes (check after 30 minutes for mini-loaves & muffins), until a cake tester comes out clean. (Be careful not to overbake) Remove from oven; cool on racks. Let cool completely and store in a Ziploc bag.
OPTIONAL GLAZE: Put about 3/4 cup powdered sugar, plus 1/2 tsp. vanilla and a quick dash of cinnamon in a small bowl. Gradually whisk in milk (I like unsweetened vanilla almond milk) or cream (about 1 tsp. at a time), until it’s a smooth drizzle consistency. I like to glaze the HOT loaf, making sure to get in all of the cracks and down the sides of the bread. It will harden somewhat clear, and help to keep the moisture in the bread, so that the sides stay nice and soft.
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