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Zucchini Bread

I scored four zucchini squash from friends and family this week, and I’ve made another batch of zucchini bread, this time from a different recipe in which my friend Marilyn gave to me last year. I had never used ground cloves in zucchini bread recipes I’ve followed previously, but I now notice when I make it without the ground cloves, I feel like I am missing something. The following recipe is very versitile, as you can substitute carrots, bannana, sweet potatoes, or even pumpkin for the zucchini. I’ve only made the zukkie bread thusfar, but I’m thinking a pumpkin raisin bread is begging to be made. For the batch that I made today, instead of pecans, I used walnuts because I had them here in my kitchen, and I like walnuts in zukkie bread. I also sprayed 8 mini pans with cooking spray instead of greasing the bottoms only, and because I made mini loaves, I set the timer for 25 minutes, checked them, then added an additional 5 minutes baking time for a total of 30 minutes.

Zucchini Bread

1/3 cup shortening
1 cup sugar
2 eggs
1 cup shredded zucchini (can substitute carrots, bananas, sweet potatoes, or pumpkin)
1/3 cup water
1-1/2 cup plus 2 Tbsp. all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 cup chopped pecans

Combine flour, soda, powder, salt, and spices in a med. bowl; set aside. Cream shortening at med. speed w/ electric mixer; gradually add sugar, beating well. Add eggs, zucchini (or substitutes) and water; mix well. Gradually add flour, soda, powder, salt, and spices to the creamed mixture; mixing until completely moist. Fold in pecans.

Add batter to a loaf pan which is greased *only* on the bottom. Bake at 350 degrees for 50 minutes or until toothpick comes out clean when inserted into the middle of the bread.

OMG, this bread is absolutely delicious!!!

Printable Recipe

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