We asked our customers about zucchini bread on our facebook page. And we got such great responses we are going to share them with you here on our website.
Zucchini Chocolate Chip Muffins are a big hit among our customers. And really who wouldn't agree?
Chocolate chips appear to be a favorite, but you can also add pineapple, butterscotch chips, blueberries or even grated carrots to your zucchini bread.
A favorite zucchini bread recipe is Mom's Zucchini Bread which would be great with any number of special additions.
To freeze grated zucchini, divide it into what you would want for a batch of bread and put it in ziploc bags to freeze.
If you want to add more grated zucchini than your recipe calls for. Go for it. We won't stop you.
One of your fellow market shoppers tested 2 different zucchini bread recipes. And then she shared the results on her blog. I baked two different kinds last week.
Susan Puhek from S&P Homestead Farm shared her zucchini bread recipe with us:
Easy Zucchini Bread
1 cup Sugar
1 cup Oil or Melted Butter
2 cups Zucchini, peeled and grated
1 teaspoon Vanilla
3 cups Flour
1 teaspoon baking soda
1 teaspoon Cinnamon
¼ teaspoon baking powder
½ cup chopped nuts, raisins or chocolate chips, optional.
Beat eggs slightly, add sugar, oil, zucchini and vanilla, and mix together. Add dry ingredients, mix until smooth, and add nuts.
Grease and flour 9 x 5-inch loaf pan, add mixture, Bake 1 hour at 325°F or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes; remove from pan, cool 10 minutes more before slicing.
To freeze bread, let cool completely,wrap in two layers of aluminum foil, put in a zip lock freezer bag then label and date, place in freezer.
Bread will keep in freezer up to 6 months.