Bobbie’s Zucchini Bread

Bobbie Billups

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This zucchini recipe has been in our immediate family for over 30 years.  If my memory serves me correctly, my first loaves were made after someone gave me a batch of fresh garden grown zucchini. I had no idea of what to do with it since I did not like the taste of raw or cooked zucchini.  That idiom “waste not want not” rolled around in my head and I did not want to throw the zucchini away so I searched for another way of preparing this fruit.   Voilà, I found a recipe for zucchini bread that tasted good and was easy to make.  I experimented with the ingredients, making changes here and there,  to make it mine.

Our family loves it!  When I make it, I usually make 8 loaves.  I make a couple of loaves for each family member and a couple to keep.

This is bread is great to slice and take to potlucks.

I prepare mine in a food processor so that I have only one bowl to clean.  I grate the zucchini with the grating blade and separate it in 2-cup servings.  Then use the same bowl with the mixing blade I mix all of the other ingredients.  I pulse in the flour and dry ingredients just to moisten because too much mixing will give the bread the texture of cake.  Then I pulse in the zucchini just to mix so as to keep the texture of the zucchini and not to mash it.

The zucchini does not add much taste, however it does add moisture to the bread.  Putting a folded paper towel under the loaves when wrapping for storage in order to absorb some of that moisture. If have grated zucchini left over, I freeze it in 1-2-cup servings so that when I am ready to make more bread I can defrost the amount that I need, in a bowl in the refrigerator.  The defrosted zucchini will be watery. Use the complete serving, juice and all when preparing the next batch of bread.

To freeze bread, wrap tightly and place in freezer bag. Two loaves will fit snuggly in gallon freezer bag. Make sure to expel as much air as possible from the bag.

Enjoy!

Ingredients

  • Mix together in blender or mixer
  • 3 Eggs ( or egg substitute or combination of both)
  • 1 cup Vegetable oil
  • 2 cups Sugar(white or brown) I use half & half
  • ¼-1/2 cup Milk
  • 3tsp Vanilla
  • Mix together and add next  ingredients (beat just to blend) Too much mixing makes cake, not bread.  Whichever consistency you like.
  • 3 cups Flour (1/2 white-1/2 wheat is o.k.)
  • 1tsp Salt
  • 1tsp Baking soda
  • 1tsp Baking powder
  • 1TBSP Cinnamon (more or less to taste)
  • 2TBSP Bran (optional)
  • Stir in
  • 2 cups Grated zucchini

Directions

Mix and pour into Pam sprayed loaf pans (sprinkle bottom of pan lightly with flour if needed) I do not.  If I haven’t used enough Pan, bread will stick to pan.  Bake @ 325 for 60-70 minutes (toothpick will be almost dry)

Loosen & remove from pan right out of the oven. Cool on wire rack.

Wrap is saran wrap with absorbent paper towel on bottom. Can be wrapped while just slightly warm to retain some of moisture.  Freeze if desired. (LOL)

Serve after 24 hours (LOL)

One medium-large zucchini yields approx. 2 cups grated.

Amount of milk depends on size of eggs, whether or not you use wheat four, add bran, etc.   Consistency of medium batter is good. Experiment.

I use everything as fresh as possible.  Zucchini, flour, sugar, eggs

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