Friday, July 16, 2010

All Things Zucchini

Here is the recipe for zucchini bread that we tried yesterday. We gave one loaf to a friend and powered through the other in no time. I believe this recipe is a keeper. I think I might substitute applesauce for the oil next time, and maybe wheat flour for some of the white, to make it healthier, but the kids loved the flavor.

**Please keep scrolling for the recipe for Zucchini Bars beneath the bread recipe. It has CHOCOLATE in it. Yum.


Zucchini Bread recipe taken from

Mom's Zucchini Bread
by: V. Monte

"Really, really good and moist---my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks." V. Monte
Original Recipe Yields 2 loaves


3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts


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

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

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

4.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.


**And here is the recipe for Zucchini Bars taken from the The Basics and More, an Amish Cookbook I bought in Missouri when we "ran away" from Hurrican Ivan in 2004. I forgot to take a picture and the two pans we made did not last long. One went to an injured friend (the one who gave us Molly) and the other went into eager tummies. The kids definitely loved them, and I suppose they were healthier than brownies!

I still have about eight monster-sized zucchini to go, with more still growing . Any ideas?

This recipe adapted from Zucchini Bars
by Janice Weaver in the Basics and More Cookbook

preheat over to 350 degrees


1 cup oil (I used applesauce instead)
4 eggs
2/3 cup water
2 cups grated zucchini
2 1/2 cup white flour
1 cup wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp cinnamon
1 1/2 tsp nutmeg (I was out and didn't use it and they still tasted good)
2 cups sugar (I used 1/2 cup brown sugar and 1 1/2 cups regular...I just can't resist altering things...sorry!)
1 bag mini-chocolate chips
1 cup chopped walnuts

The original recipe also suggests you can use part butterscotch and part chocolate chips. We found the sweetness of the chocolate to be adequate.

Mix everything but the chips and nuts and pour into 2 9X13 pans. Bake 5 minutes and sprinkle with chips and nuts. Continue baking at 350 degrees for 30 minutes or until done.

1 comment:

Anonymous said...

I like to shred zucchini and substitute it for some or all of the ground beef in spaghetti sauce. Makes for a much less greasy sauce. Zucchini muffins and fritters are good, too!

You have a farm, and horses? Our girls would consider that the perfect life!

Thanks for stopping by my blog! I'm going to check out the Dragonrider book this weekend, I think!

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