So in my attempt to broaden my limited cook book I joined allrecipes.com, and now receive an email each day with a new recipe. I like this website because people rate the recipes and leave comments on how to make them better. (If you ever get a recipe off of here, make sure you read the comments because some of the changes are essential to the success of the recipe. I learned this the hard way on one recipe). I got an email for this zucchini bread recipe and saw that it has 5 out of 5 starts with over a 1,000 people rating it. Figured it must be pretty good. Eli says says its gets 5 stars.
For the recipe click here
Or here it is with my comments:
Servings: 2 regular bread size loafs (I halved the recipe and only made one because there is no way Eli and I can eat two). Oh other cool thing about allrecipes.com, it lists the serving size, but you can change them and it recalculated the recipe numbers for you. In the past I have totally messed up on a recipe because I forget I am halving or doubling and add too much or too little of one ingredient.
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
I changed the sugar to only two cups and used half white sugar and half brown sugar (someone suggested it on a comment) and I think it turned out yummy with that. I could just taste a little bit of the brown sugar in there. Other suggestions included, using 1 1/2 cups white flour and
1 1/2 cups wheat flour. Also use 1/2 cup oil and 1/2 cup apple sauce. I am definitely going to try these out next time now that I know I like the recipe.
Lastly, I used a medium to large zucchini (medium to large for a store bought zucchini, not like those crazy sized ones you can grow in the garden) and it made about a 1 1/2 cups grated zucchini. Just add as much zucchini as you like. This is a recipe you can play around with. I just used the cheese size grater for grating since I had no idea and I think it was a good size. Also, I didn't have the nuts which I am sure would have been great, but it is still very good without.
DIRECTIONS
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes (mine was the full 60), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
P.S. If you haven't tried Whitney's wheat bread recipe. You have to! Changed my life. I am now making it once a week and not buying bread. So easy and so worth it.
For the recipe click here
Or here it is with my comments:
Servings: 2 regular bread size loafs (I halved the recipe and only made one because there is no way Eli and I can eat two). Oh other cool thing about allrecipes.com, it lists the serving size, but you can change them and it recalculated the recipe numbers for you. In the past I have totally messed up on a recipe because I forget I am halving or doubling and add too much or too little of one ingredient.
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
I changed the sugar to only two cups and used half white sugar and half brown sugar (someone suggested it on a comment) and I think it turned out yummy with that. I could just taste a little bit of the brown sugar in there. Other suggestions included, using 1 1/2 cups white flour and
1 1/2 cups wheat flour. Also use 1/2 cup oil and 1/2 cup apple sauce. I am definitely going to try these out next time now that I know I like the recipe.
Lastly, I used a medium to large zucchini (medium to large for a store bought zucchini, not like those crazy sized ones you can grow in the garden) and it made about a 1 1/2 cups grated zucchini. Just add as much zucchini as you like. This is a recipe you can play around with. I just used the cheese size grater for grating since I had no idea and I think it was a good size. Also, I didn't have the nuts which I am sure would have been great, but it is still very good without.
DIRECTIONS
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes (mine was the full 60), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
P.S. If you haven't tried Whitney's wheat bread recipe. You have to! Changed my life. I am now making it once a week and not buying bread. So easy and so worth it.
