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Wednesday, August 15, 2012

Tasty Quick Breads Using Garden Zucchini

Kid Approved Healthy Snacking


What would late summer gardening be without the familiar surplus zucchini in which to find homes or ways to use them up.

I shred them in the food processor then measure out 2 cup portion sizes into baggies and freeze. They are then ready to go for holiday baking. If the zucchini is young you don't have to peel them before shredding. If they are like a baseball bat the skin may be thicker so to avoid noticeable "green pieces" in your bread you better peel it first. When defrosted you'll notice a lot of water in the baggie and just a small lump of vegetable. Don't drain off the water. It was part of the zucchini to start with and your baking bread won't know the difference between this and fresh.

Here are three great recipes for zucchini bread!
Pictured above are the Chocolate Zucchini and the Speckled Zucchini breads.


















CHOCOLATE ZUCCHINI BREAD
recipe comes from Kitty and Lucian Maynard's book, Country Inn and Bed & Breakfast Cookbook
2 1/2 cups all-purpose flour (or half unbleached white, half wheat)
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
*****
1 1/2 cup butter (3/4 cup) softened
2 cups sugar
*****
3 eggs
2 tsp vanilla extract
2 cups grated zucchini
1/2 cup milk (or yogurt or vanilla yogurt)
1 cup nuts (optional)

Sift together the dry ingredients.
In a mixing bowl cream together the butter and sugar.
In another bowl mix together the eggs, vanilla, zucchini, milk and nuts.
Alternate combining the wet and dry ingredients with the creamed mixture.
Spread batter into 2 greased loaf pans.
Bake in a 350 degree oven for 1 hour. Cool before taking out of pans.
Makes two loaves


SPECKLED ZUCCHINI BREAD
Recipe from Gregg R. Gillespie's cookbook, 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones, and Other Quick Breads

3 cups all-purpose flour (or half unbleached white, half wheat)
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup either semisweet chocolate chips or cinnamon chips
******
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
1/2 cup sour cream or yogurt (plain or vanilla)
2 cups shredded zucchini

In a large bowl, blend together the flour, sugar, baking powder, baking soda, cinnamon, and either chocolate or cinnamon chips.
In another bowl, beat the eggs until foamy then beat in the oil, vanilla extract and either sour cream of yogurt.
Using a spoon stir in the zucchini.
Combine the two mixtures, blending until the dry ingredients are well moistened.
Spread batter into two greased loaf pans
Bake at 350 degrees for 45 - 60 minutes depending on your oven. Check with a toothpick
Cool before taking out of pan.
Makes 2 loaves


HOMEMADE ZUCCHINI BREAD
recipe from Phyllis Pellman Good and Rachel Thomas Pellman's cookbook, From Amish and Mennonite Kitchens

3 eggs
2 cups sugar
2 cups shredded zucchini
1 cup vegetable oil
2 tsp. vanilla extract
*****
3 cups all-purpose flour (or half unbleached white, half wheat)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
*****
1/2 cup nuts
1/2 cup raisins

Beat eggs till foamy
Stir in sugar, zucchini, oil, and vanilla
Sift together dry ingredients
Combine wet with dry ingredients, stir in nuts and raisins
Pour into bread pans which have been greased only on the bottoms.
Bake at 325 degrees for 1 hour. Cool before removing from pans
Can be used as a bread or frosted as a cake
Makes 2 loaves


These recipes freeze well for later use.
Enjoy!