Mom’s Best Zucchini Bread Recipe – A Homestyle Country Classic

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Although zucchini noodles and stealth zucchini uses have become popular in recent years, mom’s best zucchini bread recipe was a summer staple when I was growing up. I still make zucchini bread for my family – although now I sometimes use gluten free flour. The recipe is quick and easy, and you can use fresh or frozen zucchini. It makes two loaves, so you enjoy one now and have one to share or freeze for later. (Or, if you have teenagers in the house, simply watch both disappear.)

My husband and I like nuts and my youngest doesn’t care for them. To make everyone happy, I sprinkle nuts on top of the loaves instead of mixing them in so he can dodge them if he likes. I usually mix some coconut right in the batter. The boys aren’t huge coconut fans, but they like it in reipes like this and it makes the bread more filling.

Mom’s Best Zucchini Bread Recipe

Ingredients

• 3 eggs
• 1 cup butter, melted
• 2 cups sugar
• 2 cups shredded zucchini
• 3 teaspoons vanilla extract
• 3 cups flour (may substitute a gluten free flour blend such as Namaste)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons cinnamon
• 1/2 cup nuts, coconut or raisins (optional)

Directions

Preheat oven to 350F. Grease two 9×5 loaf pans.

In a medium bowl, combine eggs, butter, sugar, zucchini and vanilla until well mixed. In another bowl, blend flour, salt, baking powder, baking soda and cinnamon. Stir into wet ingredients.

Add nuts, coconut or raisins, if desired. Spread into loaf pans.

Bake at 350 F for 40-45 minutes, until toothpick stuck in center tests dry. (Gluten free flour will take a little bit longer. Cold zucchini will also increase cooking time.) Remove from pans and place on wire racks to cool. Store in a sealed container for several days, or freeze for longer storage. Note: Cracking is normal on the tops of quick bread because of their quick oven rising and lower gluten content than yeast breads.

Mom's Best Zucchini Bread 2016-06-25 12:50:37 Moist and delicious, this home style zucchini bread pairs great with a warm cup of coffee. Write a review Save Recipe Print 5262 calories 722 g 1046 g 238 g 74 g 127 g 1483 g 3899 g 408 g 7 g 94 g Nutrition Facts Serving Size 1483g Amount Per Serving Calories 5262 Calories from Fat 2080 % Daily Value * Total Fat 238g 366% Saturated Fat 127g 634% Trans Fat 7g Polyunsaturated Fat 19g Monounsaturated Fat 75g Cholesterol 1046mg 349% Sodium 3899mg 162% Total Carbohydrates 722g 241% Dietary Fiber 23g 91% Sugars 408g Protein 74g Vitamin A139%Vitamin C68% Calcium58%Iron65% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. 3 eggs
2. 1 cup butter, melted
3. 2 cups sugar
4. 2 cups shredded zucchini
5. 3 teaspoons vanilla extract
6. 3 cups flour (may substitute a gluten free flour blend such as Namaste)
7. 1 teaspoon salt
8. 1 teaspoon baking soda
9. 1 teaspoon baking powder
10. 3 teaspoons cinnamon
11. 1/2 cup nuts, coconut or raisins (optional)

Instructions

1. Preheat oven to 350F. Grease two 9×5 loaf pans.
2. In a medium bowl, combine eggs, butter, sugar, zucchini and vanilla until well mixed.
3. In another bowl, blend flour, salt, baking powder, baking soda and cinnamon. Stir into wet ingredients.
4. Add nuts, coconut or raisins, if desired. Spread into loaf pans.
5. Bake at 350 F for 40-45 minutes, until toothpick stuck in center tests dry. (Gluten free flour will take a little bit longer. Cold zucchini will also increase cooking time.)
6. Remove from pans and place on wire racks to cool. Store in a sealed container for several days, or freeze for longer storage.

Notes

1. Cracking is normal on the tops of quick bread because of their quick oven rising and lower gluten content than yeast breads.

beta calories 5262 fat 238g protein 74g carbs 722g more Common Sense Homesteading http://ift.tt/1zQyHsW You may also enjoy:

• Zucchini Gummy Candy – Naturally Sweetened with Fruit Juice
• Cheesy Garlic Zucchini Bread
• Zucchini Relish Sweetened With Honey

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