Tuesday, June 19, 2012

Easy Zucchini bread.

This is and all time fav. on my house.  My grandpa has a garden, and he grows a TON of stuff and zucchini just happens to be one of the many.  So in the summertime when we are over run with his veggies, I like to grate these up and freeze them in the portions that I need.  It's super easy, and you can have it all year round.  What I love about this recipe is that it's fast and very easy.  It's one of those recipes that doubles well (I doubt you'll need to) but it can be done.  Here it goes!

Here are the eggs, cinnamon, sugar, zucchini, vanilla extract, and oil.  your going to want to mix everything together until it's all combined (ie you don't want any chunks of egg whites floating around in there.  That's nasty)

Hopefully, you want it to look something along the lines of this.  If it doesn't, you might want to try again.

 Now you are going to want to add your flour, baking soda, and your salt, and mix until combined.  Don't over mix cause that will make it tough, but you don't want lumps in it either.  Somewhere in between.

                                                                  Just like this......

 Here is a really great tip for all of your bread recipes, once you pour the batter into the pans put a light layer of sugar over the top so it looks like this, and also it will produce a light flake on the top crust.  But if you use this recipe for lets say.... a cake, you don't want to do that otherwise it will be a nightmare trying to keep all of the flakiness out of your icing or whatever. I really hope you guys like this one!

Easy Zucchini  bread:

2 c. sugar
1c. light olive oil ( you HAVE to use light!)
2 tsp. vanilla extract
3 c. flour
1 tsp. baking soda
1tsp. salt

     Mix eggs, zucchini, vanilla, sugar, and oil in a large bowl.  One the eggs are thoroughly incorporated ( as well as all the other stuff.) Mix in the flour,salt and baking soda.  Bake in two greased bread pans ( don't forget to sprinkle on the sugar!) on 350 for about 45-55 minuets.  Once they are done, take them out of the pans and let cool for an hour or so on two cooling racks.


     To make Pumpkin Bread add 1-1/2c. pureed pumpkin instead of zucchini, and also add 1-1/2 T. cinnamon, 1/2 tsp. ginger, 1/8 tsp. cloves.  Bake as directed above. 

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