colleenmomof2
Well-known member
I know that many favorite zucchini bread recipes have already been posted here at FK Swap but this one is T&T from an old handwritten recipe that an old friend gave me many, many years ago!
This is the second time this month that I used the foil mini loaf pans - 5 in a package - from the grocery store. This recipe perfectly fills all 5 minis or 2 regular loaf pans. Each mini provides 5 good size slices - two for hubby and one each for the rest of us! These taste better the next day. The ones I don't give away, I remove from the pan, leave in the fridge for a day and then freeze.
I use the "carrot cake food processor method" from American Test Kitchen - the original recipe just listed the ingredients starting with liquid and ending with zucchini and nuts.
2 cups shredded raw zucchini - 2 medium
3 eggs
2 cups sugar (I use 1/2 cup packed brown with 1 1/2 cups granulated)
1 cup oil
3 tsps vanilla
2 1/2 cups flour (I know I should be subbing whole wheat at least for part of the flour - next time!)
3/4 tsp baking powder
1 1/2 tsps baking soda
1 tsp salt
3 tsps cinnamon
1 cup chopped nuts (optional)
1/2 cup raisins (optional)
1/2 cup chocolate chips (optional)
shortening and ground almonds for pans
1. Grease pans and coat with ground almonds (I use Trader Joe's) leaving a bit extra in the bottom.
2. Using a food processor, shred zucchini. Remove from bowl and wipe clean.
3. Measure all 5 dry ingredients into a medium bowl and use a fork to lightly blend together.
4. In a processor bowl fitted with a blade, process eggs and sugars until well mixed and then for 20 additional seconds. With the machine running, add the oil in a steady stream and then continue for an additional 20 seconds once the oil is added. If you have room in your processor bowl, add the shredded zucchini and vanilla at this point and process for a couple more seconds to chop the long shreds into smaller pieces. Scrape into a large mixing bowl.
5. To the wet mixture, add dry ingredients and nuts, chips and/or raisins (I use raisins only - sometimes soaked in rum but drained), mixing just until no streaks of flour remain.
6. Use an ice cream scoop to distribute batter evenly between the 5 mini pans (or 2 regular, or muffin cups) being careful not to disturb the almond coating.
7. Bake at 345 degrees for 35-45 minutes for the small loaf pans or 45-55 minutes for the regular size ones. Cool.
This is the second time this month that I used the foil mini loaf pans - 5 in a package - from the grocery store. This recipe perfectly fills all 5 minis or 2 regular loaf pans. Each mini provides 5 good size slices - two for hubby and one each for the rest of us! These taste better the next day. The ones I don't give away, I remove from the pan, leave in the fridge for a day and then freeze.
I use the "carrot cake food processor method" from American Test Kitchen - the original recipe just listed the ingredients starting with liquid and ending with zucchini and nuts.
2 cups shredded raw zucchini - 2 medium
3 eggs
2 cups sugar (I use 1/2 cup packed brown with 1 1/2 cups granulated)
1 cup oil
3 tsps vanilla
2 1/2 cups flour (I know I should be subbing whole wheat at least for part of the flour - next time!)
3/4 tsp baking powder
1 1/2 tsps baking soda
1 tsp salt
3 tsps cinnamon
1 cup chopped nuts (optional)
1/2 cup raisins (optional)
1/2 cup chocolate chips (optional)
shortening and ground almonds for pans
1. Grease pans and coat with ground almonds (I use Trader Joe's) leaving a bit extra in the bottom.
2. Using a food processor, shred zucchini. Remove from bowl and wipe clean.
3. Measure all 5 dry ingredients into a medium bowl and use a fork to lightly blend together.
4. In a processor bowl fitted with a blade, process eggs and sugars until well mixed and then for 20 additional seconds. With the machine running, add the oil in a steady stream and then continue for an additional 20 seconds once the oil is added. If you have room in your processor bowl, add the shredded zucchini and vanilla at this point and process for a couple more seconds to chop the long shreds into smaller pieces. Scrape into a large mixing bowl.
5. To the wet mixture, add dry ingredients and nuts, chips and/or raisins (I use raisins only - sometimes soaked in rum but drained), mixing just until no streaks of flour remain.
6. Use an ice cream scoop to distribute batter evenly between the 5 mini pans (or 2 regular, or muffin cups) being careful not to disturb the almond coating.
7. Bake at 345 degrees for 35-45 minutes for the small loaf pans or 45-55 minutes for the regular size ones. Cool.