Tried and true, a recipe worth sharing Zucchini Bread

It’s 2 for 1 this week.  This is a favorite in my household.  It barely makes it through the day so it’s definitely worth sharing.

Zucchini Bread

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp ground cloves
  • 2 egg, beaten
  • 1 cup oil
  • 1 cup brown sugar
  • 1 1/2 tsp. vanilla
  • 2 cups zucchini

Mix flour, salt, baking soda, baking powder, and spices in a bowl with a fork.  Stir mixture of eggs, oil, brown sugar, vanilla and zucchini in a large bowl.  Add dry ingredients and mix just until blended.  Spoon into a greased 9 x 5 loaf pan.  Bake at 350 for 1 hour or until done.  Please note, if using a glass dish lower temperature to 325.

Now maybe your saying to yourself that there is no way my kids will eat this.  Well here’s one they will eat (just don’t tell them the zucchini is in it because they’ll never know unless you do).

Chocolate Zucchini Bread

  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 6 tbsp. cocoa
  • 1 tsp salt
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup oil
  • 3 eggs, beaten
  • 2 cups grated zucchini
  • 1 cup nuts, optional

In a bowl, sift first six ingredients together.  In another bowl, combine sugar, brown sugar, oil, eggs, and vanilla and mix well.  Add wet mixture to dry ingredients.  Fold in zucchini and nuts and mix well.  Pour batter into greased  and floured mini-loaf pans.  Bake at 325 for 35 minutes ( for 8 or 9 inch loaf pan, bake for 1 hour). 

This recipe is from Pennyslvania Cook Book.

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