Wednesday, September 7, 2011

Sweet Zucchini Quickbread

This bread is super simple to make and the perfect use for your over-sized zucchini!

My recipe includes grated medium-sized zucchini and is flavored with grapefruit marmalade and cinnamon. Feel free to mix and match other fruits, vegetables and spices depending on what you have or need to use up. Think apple and finely grated carrot, zucchini and banana, pureed squash and sweet potato...add a teaspoon of citrus and YUM!

This is a very forgiving quick bread. Don't over mix your batter and you will create the perfect loaf every time!

Sweet Zucchini Quickbread
(Adapted from a recipe by Kristin Schultz in my grandma's church cookbook)

2 cups white flour
1 cup whole wheat flour
2 cups sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (or up to 1 1/2 tsp)
4 eggs
1 cup vegetable oil
3 cups grated zucchini
1 Tablespoon grapefruit marmalade (or 1 tsp citrus zest)

Preheat oven to 375F. Prepare 2 (9 inch) loaf pans with baking spray. Mix all dry ingredients in a bowl. In a large bowl, beat eggs well, then mix in oil and marmalade. Add dry ingredients to wet and combine with a spoon. This dough will be very thick. Fold in zucchini fairly well, then let it rest a couple minutes for the zucchini to give up some of its water. Stir again, just until combined, then pour into prepared pans. Bake for 50 minutes or until a skewer comes out clean. Cool in the pans for five minutes, then remove and cool on wire racks for at least 30 minutes.


1 comment:

  1. I just made two different zucchini bread recipes last week-neither of which I was head over heals for or looked as good as yours. I'll try this recipe next for sure. Thanks!


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