This past weekend Grandma gave us two GIANT zucchinis (they are seriously longer than my forearms) which are just perfect for making zucchini bread.
So this morning we woke up, had breakfast, kissed Daddy goodbye as he headed off to work and decided to have a baking session in our PJ’s. A perk of being a stay-at-home mum: you can do anything in your jammies! Here’s my recipe:
- 1 1/2 cups white flour
- 1 1/2 cups wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp cinnamon
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 3 tsp vanilla
- 2 cups grated zucchini (roughly two normal to small size zucchinis)
Preheat your oven to 325F.
Combine flours, salt, baking soda and powder, and cinnamon in a small bowl.
Mix thoroughly, then set aside.
At this point, I like to get my zucchini grated. After washing, I cut this giant beast in half, and then in quarters.
I scooped out the seeds with a spoon simply because with a zucchini this big, the seeds are about the size of pumpkin seeds which aren’t great to get grated up for the bread. However, if you are using normal size zucchini’s just grate the whole thing.
Once grated, set it aside as it’s the last ingredient you mix in.
Next up combine your sugar, oil, eggs, and vanilla in a large bowl.
Mix them thoroughly together.
Then pour your dry ingredients into the wet mixture, and combine very thoroughly. This will end up very thick – not as thick as a real dough, but much thicker than batter.
Then add in your zucchini and mix thoroughly. The moisture from the zucchini thins out the batter some, so it becomes much more pourable.
Pour in it whatever bread/muffin pans you prefer (I stick with my mini loaf pans) and bake for 45 – 60 minutes (for bread) and 25 – 30 minutes (for muffins). Let it cool in the pans for about 45 minutes to an hour once out of the oven.
Slice, and enjoy!