Zucchini Bread

Host of COOKING WITH CHEF BRYAN

Homemade zucchini bread was a staple in my house while growing up. I was fortunate to enjoy three generations of zucchini bread from my great grandmother, grandmother and my mom. I would go out to the garden on a treasure hunt to find zucchini among the plants. As a kid, this was a grand adventure that involved grasshoppers, spiders and, yep, an occasional water snake.

As with any recipe, there are some important tricks to be successful. This particular zucchini recipe is really better when mixed by hand. Machines can really work up that gluten in the flour causing the bread to be tough, so mixing it by hand alleviates the (potential) over-development of gluten. Quick breads like this should also cool in the pans before you remove them. These types of breads will break apart when removing them from the pan if they are too warm.

One of my favorite ways to enjoy this bread is toasted with butter and peanut butter on it. I know that may be different, however, I like the sweetness of the bread with richness of the butter and peanut butter. Another delicious way to enjoy this bread is by the slice with butter and jam or simply plain. I also enjoy baking this recipe into small loaves for the neighbors or into muffins for an easy breakfast option.

Fill your home with the delicious aroma on freshly baked zucchini bread. Baking with cinnamon and sugar creates a total comfort aroma and definitely brings people to the kitchen with a smile on their face. Fresh baked goods are an essential food; feel free to adapt this recipe however you need for your dietary needs.


Old-Fashioned Zucchini Bread

Ingredients
3 large eggs
1 cup vegetable oil
2 cups shredded zucchini
2 cups sugar
1 tablespoon vanilla
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
1 cup chopped walnuts (optional)

Process
This recipe is best made by hand in a large bowl. Combine eggs, vegetable oil, shredded zucchini, sugar and vanilla in a large bowl and mix everything together until well blended.

Add the remaining ingredients (cinnamon, salt, baking soda, baking powder, flour and walnuts) into the bowl and mix everything together until incorporated.

Spray two bread pans (2-pound loaf pans) with vegetable spray and divide the batter between the two pans, filling each pan about 3/4 of the way full.
Bake in a 340-degree oven for 40 minutes or until a toothpick comes out clean. Every oven is different, so cook according to your oven.
Remove from the oven, and let the zucchini bread cool in the pan. Once cooled, remove from the pan, serve and enjoy!

For this and other recipes, visit CookingWithChefBryan.com

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