Recipes

[Ronettes]

Does anyone know of a good Zucchini Bread recipe?

Not sweet, and not full of nuts, just good old zucchini bread.

I've looked and cannot find a simple recipe.

[tiny 2]

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@Ronettes wrote:

Does anyone know of a good Zucchini Bread recipe?

Not sweet, and not full of nuts, just good old zucchini bread.

I've looked and cannot find a simple recipe.

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@Ronettes,

Here is one that was posted in a long thread we did on Zucchini back in 2009. This one list the nuts and raisins as optional ingredients.

Zucchini Bread
by Imc3

4 Eggs
2 Cups Sugar
1 Cup Oil
3 1/2 Cup Flour
1 1/2 tsp Baking Soda
1 1/2 tsp Salt
1 tsp Cinnamon
3/4 tsp Baking powder
2 Cup grated Zucchini
1 Cup Raisins(optional)
1 tsp Vanilla
1 cup Walnuts-(optional)
Beat eggs, gradually beat in sugar, then add dry ingredients. Add walnuts and vanilla Pour into 2 greased loaf pans 9 x 5 x 2 3/4
Bake at 350 for 55 min.

[deepwaterdotter]

My recipe calls for sour cream:

1 lb zucchini, shred and wring dry in flour-sack dish towel

2 cups flour

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1 tsp allspice

1 cup sugar

2 eggs

5 tbsp sour cream

6 tbsp butter, melted

Whisk flour, baking soda and powder, cinnamon, allspice, and salt in big bowl. 

Whisk sugar, sour cream, eggs, and butter in smaller bowl.

Gently fold mixture in smaller bowl and zucchini into mixture in bigger bowl until just combined.

Pour into 9"X5" greased and floured loaf pan.

Bake at 350 degrees until toothpick comes out clean, 45-60 minutes.

Let cool in pan for 10 minutes, then cool out of pan on wire rack for an hour.

[PA Mom-mom]

@Ronettes Not sweet? I've never seen a zucchini bread recipe that wasn't sweet. They all have sugar in them.

[Ronettes]

 @tiny 2  @deepwaterdotter 

Thank you for those recipes, they sound wonderful!

First time I've heard of sour cream in a zucchini bread, must make it very moist.

And I meant not too sweet, these two sound great!

[PA Mom-mom]

@Ronettes  Here's the recipe I've been using for years. It isn't too sweet for me. I like to do it in stoneware loaf pans, either regular size or the mini loaf pans like Temp-tations. And I don't squeeze out the zucchini. Otherwise it's similar to most other recipes.

Ingredients:

3 eggs beaten

1 cup of oil

2 cups sugar

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

2 cups (or more) seeded and grated zucchini (I use perhaps 2 10-inch zucchini)

Optional: 1 cup chocolate chips (best to dust with flour to allow the chips to disperse in batter)

Directions:

Grate the zucchini on a box grater and place into a strainer over a bowl for 30 minutes or more to allow some of the water from the zucchini to drain out.   Do not squeeze the zucchini.  Mix the ingredients in order listed.  Pour into 2 to 4 greased and floured loaf pans – depending on the size of the loaf pans.  Bake at 325 for one hour – rotating the pans half way through.  I noticed that it takes about 5 minutes longer if I've added chocolate chips. Loaf is done when a toothpick comes out clean.  Allow to cool for at least one half hour or more before attempting to remove.  The loaves will come out more easily if you have used stoneware.  Make sure to loosen the loaf before attempting to remove. 

[Ronettes]

@PA Mom-mom 

Thank you, sounds yummy!

It is very difficult to find zucchini bread in NJ, there is only one store that sells it and it comes from Canada.

None of the bakeries here sell zucchini bread, just all this sugary stuff that I cannot eat!