Zucchini bread

Adapted from several sources

Yield: 2 loaves

  • 3 eggs
  • 1/2 c oil
  • 1/4 c + 2 Tbsp plain yogurt   OR  1/2 c unsweetened applesauce
  • 1 3/4 c sugar
  • 2 c grated zucchini
  • 2 tsp vanilla extract
  • 3 c all-purpose flour
  • 3 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 c chopped walnuts or pecans (optional)
  • 1 c dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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