It’s zucchini fest at our home this week. I love zucchini, the rest of my family will only eat it if it’s in some sort of sweet dessert type item. Well, we planted one zucchini plant in our garden and it’s already producing. It’s producing a lot. I have two really large zucchini’s, so on Saturday I was cooking away. From one large zucchini, I was able to make 4 loaves of bread, 2 dozen muffins, and 3 dozen cookies. So this week I will be sharing different recipes using zucchini. Today’s recipe is Two Way Zucchini Bread. My favorite way is the chocolate way, but my husbands is the regular way. The picture included is the chocolate version.
Two Way Zucchini Bread
2 cups white sugar
1 cup vegetable oil
3 eggs
3 teaspoon vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
(To make the bread chocolate – decrease cinnamon to 1 tsp and add 1/2 cup cocoa powder and you can add a cup of chocolate chips if desired. Make sure to toss the chips with a little flour before adding to the mixture. This prevents them from sinking to the bottom of the bread.)
Mix first four ingredients together. Then mix in zucchini, followed by remaining ingredients. Put in two greased and floured loaf pans. I like to add a light coating of brown sugar on top of the regular bread. Bake at 350 for 1 hour.
update: I made this, and used coconut oil instead of the other oil. I also make my own brown sugar ( 12 oz molasses mixed into a 5 lb bag of white sugar.) I made the chocolate version, and going into the oven, the batter tasted like a mounds bar! I can’t wait until it is done!
i guess i will make this too, for my fam
I am trying the loaf tonight. fingers crossed! Thank you