Sid's Zucchini Bread

Gary Hancq

By
@SidEFied

Friends Chuck and Judy gave me Zucchini two years ago and a recipe for bread to go with them.

Though I like Carrot Cake and Banana Bread this was my first attempt at Zucchini Bread.

As always I made the recipe my own with additives and changes.

I'm always asked for this treat when in season.


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Comments:

Serves:

2 loaves or 4 mini-loaves

Prep:

20 Min

Cook:

1 Hr

Ingredients

3 c
flour
1 tsp
baking powder
1 tsp
baking soda
2/3 tsp
salt
2 c
brown sugar
2 c
zucchini shredded
3
eggs
1/2 c
butter melted
2 tsp
vanilla
2 tsp
cinnamon
1 tsp
nutmeg
1 tsp
chineese five spice (optional)
2/3 c
raisins light or dark
2/3 c
craisins (dried cranberrys)
1/2 c
walnuts or pecans chopped (optional)
1 to 1/2 c
water

Directions Step-By-Step

1
In large bowl add 3 cups flour, baking powder, baking soda and salt and mix well. Set aside. I use a large cast aluminum fork for this and the rest of the mixing. It sees a lot of duty time in the kitchen.
2
In second large bowl mix all remaining ingredients well.
3
Add 1 to 1 1/2 cups water. When well mixed start incorporating the flour and additives a third at a time, until all is well incorporated. Should be the consistency of a thick cake batter.
4
Lightly oil bread pans, 2 regular sized or mini-loaf pans. Fill pans to 2/3 full. Bake at 325 degrees for 1 hour, and until a toothpick inserted in center comes out clean. I rotate pans 180 degrees, 40 minutes into baking to insure even baking. I usually make one large loaf and 2 min-loafs, from this recipe. The result is moist heavy loaves.
5
I need to spread some butter or cream cheese on mine. I share the bounty so I don't have to get the waist extended on my trousers. Good at room temp or from the fridge.
6
Note: Chineese Five Spice adds a unique Star Anise flavor or slight licorice flavor. It is optional.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy