C – I finally made a good zucchini bread!
Finally!? You might remember my zucchini sheet cake. It tasted great. But, it was made from a mistake. It was intended to be a brownie. I don’t do well with making baked goods out of zucchini. I always forget to do one thing, squeeze all the water out of the zucchini.
I really like making zucchini bread. I wish I could just get the hang of it. I make zucchini bread once a year and always seem to forget this crucial step.
I just never expect zucchini to have that much water in them. They always do. It always turns into a mushy mess that never fully bakes.
Some of the recipes I have found usually don’t tell you to squeeze out the juice. It really annoys me.
I love zucchini bread. I am so glad to have found this recipe. This zucchini bread tastes like a cake when it’s warm. It’s light, fluffy and moist. Once the bread cools down and is refrigerated, it acts more like a bread. It’s hearty, dense and super filling. I love the crunchy crust. I also love the cinnamon and sweetness of it.
Jim and I have been fighting over this for breakfast. I think he was disappointed at the very end, when I only left him about two bites.
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 3 eggs
- 1 cup canola oil
- 2 cups white sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini, water squeezed out and discarded
- 1 cup chopped walnuts
- Preheat oven to 325 degrees.
- Grease and flour two 8 x 4 inch pans.
- Sift flour, salt, baking powder, baking soda and cinnamon together in a bowl.
- Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted flour ingredients to the creamed mixture. Beat well.
- Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 – 60 minutes, or until toothpick inserted in the center comes clean.
- Cool in pan on rack for 20 minutes.
- Remove bread from pan, and cool completely.
Oh well, since Kelley gave us so many zucchinis, I think there will be more zucchini bread making soon.
I think … since I have this recipe written down correctly … I will be able to make good zucchini bread from now on. Guaranteed.