Zucchini Bread

I may as well get this out of the way - Zucchini Bread. By far this is my family's favorite treat. The versatility of this recipe is awesome because you can substitute a wide variety of squashes for the zucchini including pumpkin puree. The spices are warm and inviting. Yes, their is sugar involved but, this treat is loaded with natural vitamins and minerals that you will never get out of something from the store in a box. So here we go:

First step: weigh your squash. This is super important. \While 2 small zucchini are about a pound the amount of zucchini significantly affects the recipe.

 As you can see, I have about 1 1/2 pounds here, so my recipe will be multiplied by 1.5. Next cut off the stem end and split in half. This is only so that it goes into the food processor... if you use a box grater you may just leave the squash whole. 

Next the food processor goes to work. Oh, how I love how quickly it gets the job done!

Next get the dry ingredients together. I use white whole wheat flour. You can use any combination of AP (all purpose) and whole wheat you desire. My family is used to the texture and flavor that the white whole wheat flour provides baked goods now. 

The dry ingredients get set aside as we prep the wet. The butter needs to be melted and then cooled. Mix together with the sugar and molasses as seen here.

One by one mix in the eggs until mixture is fully incorporated and light in color. Add vanilla if you so desire.

Take the wet mix and slowly fold into the dry. Do not fully mix this... there will still be a lot of the dry mixture visable when it's time to add the zucchini.

See here comes the zucchini. Gently fold this together until it's homogeneous. 

Like this. Now this can either be baked as a loaf or as muffins, which is what I chose this time.

1/3 c. of batter in each of the cups and then into a 350 degree oven for 30-35 minutes (45-55 if in a loaf). BTW - yes that is a broken pizza stone in the bottom of my oven. I like even heat :-)

Once a toothpick in the center of the muffin/loaf comes out clean, let them cool in the pan for 10 minutes and then transfer to a cooling rack to finish cooling (if they last that long). 

Zucchini Bread

Ingredients

16 oz. zucchini

10 oz. (about 2 c.) of white whole wheat flour

2 tsp of pumpkin pie spice (or 1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. clove)

1/2 tsp salt

1 tsp. baking soda

1 tsp baking powder

4 tbsp. butter

7 oz. (about 1 c.) white sugar

1 tbsp molasses (optional)

2 eggs

1/2 tsp vanilla (optional)

3/4 c. of chopped nuts, rasins or dried cranberries

Directions

1. Heat an over to 350 degrees. Grease a loaf pan. Shred the zucchini. Set aside
2. In a large bowl mix the dry ingredients.
3. In medium bowl melt and cool the butter. Blend with the sugar and molasses (if using) then add the eggs one by one and mix until smooth and light in color.
4. Add the wet mixture into the dry and slowly fold until the mixture is shaggy, with dry flour still present. Add the zucchini and any add in that desire. Fold until thoroughly combined.
5. Pour into a loaf pan and place in the middle of the oven for 45-55 minutes or until a toothpick inserted into the middle comes out with only a few dry crumbs. 
6. Cool in the pan 10 minutes and then on a cooling rack until room temperature.