Skip to main content

The Best Zucchini Bread

Our garden is in full production mode right now. The peppers, tomatoes, corn, and squash are abundant. As we began gathering from our bounty this year, the first vegetables to ripen were the zucchini, and, just like always, when they start coming in, they come in! We only grow 2 plants because they always produce so abundantly. Everyday, we are getting 2-3 mature zucchini from the plants. For 2 people, that is a lot of zucchini! While we love grilled and baked zucchini, my husband asked me to develop a zucchini bread recipe, as he had never tried it before and had always heard of it. I was shocked! How could you grow up here and never have tried zucchini bread? Now, for those of you that are not from the South and have never eaten zucchini bread, please do not think that it is some bread that tastes like zucchini, because you would be sorely mistaken. This bread is moist and tender, filled with cinnamon flavor. For you mothers out there, this is also a great way to work some vegetables into your children's diets.

4 Cup Zucchini, Grated
FOR THE DRY INGREDIENTS
1 Cup Sugar
1 Cup Light Brown Sugar, Packed
3 Cups All Purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1 Tablespoon Cinnamon
FOR THE WET INGREDIENTS
3 Eggs
1/2 Cup Vegetable Oil
1/2 Cup Cinnamon Apple Sauce
1 Tablespoon Vanilla
1. Combine the dry ingredients in a large mixing bowl. Use a whisk to thoroughly combine and sift the ingredients.
2. Combine the wet ingredients in a large measuring cup. Whisk to combine.
3. Pour the wet ingredients into the dry, using the whisk to combine.
4. Mix the grated zucchini into the batter.
5. Prepare 2 standard size loaf pans with shortening and flour. Pour half of the batter into each prepared pan.
6. Place in a preheated 325-degree oven. Bake for 55 minutes. The bread should be golden brown and produce a clean toothpick when tested.
7. Place the pans on a wire rack and cool for 5 minutes before turning out.
8. Slice and enjoy.
9. Store leftovers tightly wrapped and in the refrigerator.



Comments

Popular posts from this blog

BBQ Pork Cheese Fries

This recipe comes from one of our favorite indulgences at a local restaurant, BBQ Cheese Fries. When we were looking for a great alternative for using up some leftover pork, this is what happened. Sometimes the best ideas do come out of sheer necessity. Do not judge until you have tried! Serve them with a side of ketchup, sour cream, or extra barbecue sauce. Your taste buds will thank you! This recipe would also be great for parties and gatherings. 4 cups Frozen French Fries 2 cups Pulled Pork 3 Tablespoons Carolina Style BBQ Sauce 1 cup Shredded Cheddar Cheese 1. Prepare your fries as directed by the package but make sure to get them extra crispy. I used a deep fryer and cooked until golden brown. 2. While the fries are cooking, place the pork and sauce in a skillet over medium low heat and cover with a lid. Stir occasionally to prevent burning. Allow the meat to warm for 7-10 minutes. This step is necessary to remove extra moisture from th

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious! Ingredients: 1 1/2 Tablespoons Whole Grain Dijon Style Mustard 1/2 teaspoon Garlic Salt 1/2 teaspoon Paprika 1/4 teaspoon Black Pepper 1/4 teaspoon Salt 1/8 teaspoon Cayenne Pepper 3 1/2 Pound Fresh Pork Necks 1/4 Cup Water 3 Tablespoons Sweet/Spicy BBQ Sauce 1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours. 2. Preheat the oven

Entertaining Meatballs

Homemade meatballs are a staple in my home. I normally make large batches and then freeze the leftovers in a freezer bag for use with quick meals such as meatball subs or spaghetti and meatballs. This is the basic meatball recipe and can be used for a variety of dishes, as well as easy entertaining with barbecue sauce or sweet and sour sauce in a slow cooker. These particular meatballs were used in my meatball lasagna. Preheat Oven Temperature: 350 degrees Ingredients:               1/2 Pound 80/20 Ground Beef 1/2 Pound 93/7 Ground Beef 1 Egg 1/4 Cup Grated Parmesan 1 Small Yellow Onion, Finely Chopped 2 Cloves Garlic, Minced 2 Tablespoons Milk 1/2 teaspoon Salt 1/4 teaspoon Black Pepper 1/8 Cup Plain Bread Crumbs Pre-cooked Meatballs 1. Combine all ingredients, minus bread crumbs in a large bowl. Using your hands, yes you have to get messy, thoroughly mix the ingredients. 2. Add the breadcrumbs, a little at a time, until it comes together in a ball. Depending on