Sunday, October 24, 2010

Brown Sugar-Zucchini Bread

I'm surprised I am just now posting this recipe as it's a favorite in our house. Yes, my kids and hubby love their zucchini so I don't have to be sneaky with this one. If you have aversions to the green veggie in your house, I would suggest you remove the peel of your zucchini before shredding it and then you can just call it Brown Sugar Bread. We had a ton of zucchini from our ONE PLANT in the garden this year, and you know when you forget to pick them and they get really huge? That's a great time to shred them up and freeze it to use for baking in the winter. I like to use cooking spray on the inside of jumbo muffin tins, then put 1-cup scoops of shredded zucchini in there and freeze. Then just pop them out and put them in a freezer bag. If you don't have jumbo muffin tins, you can use the regular size which will hold 1/2-cup each. This bread is slightly sweet, hearty and very moist. And it smells fabulous while baking!

Brown Sugar-Zucchini Bread Recipe
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil **(see note below)
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan. Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, and then stir in the zucchini. Do not over mix. Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with brown sugar and additional oats, if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, and then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too. Variation: Brown-Sugar Carrot Bread Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.
**I usually substitute all or most of the oil with applesauce and it comes out wonderful.

1 comment:

Missy said...

YAY! Another zucchini recipe. I have SO much in the freezer it is insane.