I know in a couple weeks, us gardeners will be looking for lots of different recipes to use all that fresh garden zucchini. I still have bags and bags of shredded left in the freezer so I've been making zucchini bread with it. My husband loves this recipe and he's been eating the bread like it's going out of style. I realize this recipe isn't the healthiest so I'm working on coming up with an alternative which I will post when I have it perfected:) I need to have less sugar in my diet so this one isn't the best for me. Anyways, here is the original recipe. Enjoy!
What you need:
- 2 c. sugar
- 1 c. oil
- 3 eggs
- 2 t. vanilla
- 3 c. zucchini(shredded)
- 3 c. flour
- 1 t. cinnamon(or a little less)
- 1 t. salt
- 1 t. baking powder
- 1 t. baking soda
Mixing bowl
2 Bread pans
Measuring cups and spoons
Mix all ingredients together in a large bowl. Don't overmix but make sure you mix all the lumps of flour in or you will get sour spots. Bake at 325F for one hour or until a toothpick comes out clean.
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I have found that I can take any of my recipes and just use half of the sugar. No one even notices the difference!
I'll have to try that. I
m already going to try switching out half the sugar with the stevia powder I use (More Fiber). I'll try and get some more made tomorrow so I can try out the substitutes I want!
Is it possible to do this in cupcake tins? I don't have any bread pans and I have zucchini's I need to use NOW before I get a chance to get bread pans
I would try it! Just make sure you cut down the cooking time. Let me know how it goes!
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