Sunday, June 29, 2014

4-3-2-1 Zucchini Bread

This is another recipe from my Great-Grandma Lucy.  I never had the chance to meet her, but I guess she was quite the cook.  From her recipes, I would have to agree.  I love this bread.  It's actually more cake-like than bread-like.  We have it often for dessert during the summer months, and we always add chocolate chips! 

Zucchini Bread

4 C grated Zucchini
4 eggs
3 C flour, divided
2 C sugar
1-1/4 C oil
1 T + 1 tsp vanilla
1 T cinnamon
1-1/2 teas salt
1-1/2 teas soda
1-1/2 teas baking powder
1 C chocolate chips (optional)

If using chocolate chips, in a medium-size bowl, add 1/4 cup of the flour and the chocolate chips.  Mix well until all chocolate chips are coated with flour.  In a large bowl, mix remaining  ingredients together.  Add the flour/chocolate chip mixture; stir until just incorporated.  Pour into a greased and floured Bundt pan, or loaf pans* and bake at 350 degrees for 1 hour or until a toothpick inserted into the middle comes out clean.

* baking times will vary depending on what size pan you use, and how juicy your zucchini is.

Notes- This recipe is also good with nuts.  Substitute chopped nuts in place of the chocolate chips, or add an additional cup of nuts with the chocolate chips.

 To keep the chocolate chips from sinking to the bottom and sticking to the pan, in a medium-size bowl, combine 1/4 cup of the flour with
the 1 cup of chocolate chips. 
Mix well until all the chocolate chips are coated with flour.  Set this aside.
 In a large bowl, grate your zucchini
 until you have about 4 cups worth.
 Add 4 eggs
 the remaining 2-3/4 cup of flour
 2 cups of sugar
 1-1/4 cups oil
 1 Tablespoon and1 teaspoon of  vanilla.  This also equals out to 4 teaspoons of vanilla.
 1 tablespoon ground cinnamon
 1-1/2 teaspoon salt
 1-1/2 teaspoons of baking soda and baking powder.
Mix well before adding the flour/chocolate chip mixture. 
 Stir until just combined.
You don't want to over-mix or you'll end up with a tough cake (errr bread).
 Grease your pan by rubbing a layer of shortening or butter all around the edges of the pan
 and then coating the shortening or butter with flour.
 Pour the batter into the prepared pan.  Bake at 350 degrees for 1 hour or until a toothpick inserted into the middle comes out clean.
Let the cake cool 10 minutes in the pan.  Run a knife around the edges, and invert onto a serving plate.
Serve warm or room temp

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