Mom's Zucchini Bread Rachel Bank. Mom's Zucchini Bread Donna H. Mom's Zucchini Bread Angie. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Grease and flour two 8 x 4 inch pans.
Preheat oven to degrees F degrees C. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review MommyFromSeattle. Rating: 5 stars.
No need to look further. I've tried 3 recipes from this site, and this one is the BEST. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon.
So cups is best, with true zucchini flavor. It won't be green, trust me. The water adds to the moistness of the bread. I did 60 min. I live in the city, so I don't have a garden, but since zucchini is available year round, you can make this anytime of the year.
Super quick and easy to make and my 2 and 5 yr. Don't tell them about the veggies and they won't know it's there!! Read More. Most helpful critical review Rebslo. Rating: 3 stars. I had a large zucchini so I doubled the recipe. I though the result was good, but not fantastic. Next time, I will try the chocolate zucchini bread versions. Reviews: Most Helpful. I still remember the first time I encountered zucchini bread as a teenager.
I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini? After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake. This is a favorite, tried-and-true zucchini bread recipe. It couldn't be easier; you don't need a mixer! It's basically our zucchini muffin recipe in a bread form.
It's a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread. Grate the zucchini on a standard box grater. No need to peel! Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.
A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve. After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients. Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut or a handful of mini chocolate chips.
A bit of orange zest would work too, or grated apples or carrots. For a version with crushed pineapple, try my Zucchini Bread with Pineapple recipe. This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days.
If you would like to freeze it, let it cool down all the way first, wrap it in plastic wrap, and then wrap it tightly in aluminum foil. Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. More freezing and thawing advice in this post.
Our readers have shared a plethora of ways they have tailored this recipe. While we haven't tested these substitutions ourselves, we wanted to highlight some here in case you'd like to give them a try. Place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients. You can use anywhere from 3 cups to 4 cups of freshly grated zucchini for this recipe; 4 cups will yield a slightly more dense, moist zucchini bread.
Don't pack flour into the cup when you're measuring it, or your bread will be too dense. Fluff up the flour, scoop into it with a measuring cup, then level it off with a flat knife. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain. It remained in home gardens after the war, and recipes proliferated.
Food historians point to the s for the growth in popularity of zucchini bread. The hippie movement was in full swing, and hippies sought healthier foods. As an alternative to the sugary frosted layer cakes and sheet cakes, sweet quick breads like zucchini bread and carrot cake became popular, modeled after banana bread.
Were they actually healthier? It depended upon the amount and type of flour whole wheat flour is better , sweetener and fat used in recipe. Vegetable oil is better for you than butter; zucchini is generally healthful, and brown sugar was believed to be better for you.
Check out the different types of sugar. Similarly, zucchini contains lutein, a phytochemical believed to protect vision. Baking with the optional whole wheat flour helps. But people liked it because it tasted good. Recipes for zucchini bread proliferate in the mids.
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