Zucchini Bread

Tuesday, September 7, 2010

Picture coming soon!

I made this zucchini bread on Sunday night. Today is Tuesday and the kids finished off the second loaf this afternoon. Yes, the kids liked zucchini bread! I'm heading back to the farmers market tomorrow to get more zucchini so I can make more bread. Probably a few loaves to put in the freezer too.

Zucchini Bread


1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup organic coconut oil
1/2 applesauce (I used homemade from the freezer)
3/4 cup brown sugar
3/4 cup sugar (I use raw organic)
3 teaspoons vanilla extract
3 cups grated zucchini


Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flours, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in the zucchini until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Adapted from Mom's Zucchini Bread on AllRecipes.com
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