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Jilly’s “World Famous” Zucchini Bread

April 21, 2013

“World Famous” Zucchini Bread 

As WintZucchini Loafer 3.0 continues in this part of the world, the trees bending over in a cold wind, the snow blowing all around, and little hope of tulips coming up for at least another month, another “retro” recipe comes to mind. 

What better way to warm up the kitchen than to bake a loaf of zucchini bread. Mouth-watering and fresh from the oven, this tasty loaf will satisfy your need for comfort food until the BBQs can be brought out and cooking ideas will move on to things broiled, skewered and broasted.

 

You will need:

2 c. flour – preferably whole wheat, but unbleached or enriched white is fine

1 – 1 ½ c. packed brown sugar (depending on your sugar tolerance) or 3/4 c. Splenda/Brown Sugar

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. cloves

1 tsp. salt

1 c. raisins – rinsed and drained or 1 cup drained pineapple

1 c. walnut or pecan pieces – chopped or ground in food processor

3 eggs

1 c. vegetable oil

2 tsp. vanilla extract

2 T. grated orange or lime zest

2 c. shredded unpeeled zucchini

cooking spray

flour for dusting

  • Grease & flour a 9 x 5 metal loaf pan.
  • Preheat oven to 350°F.
  • In one bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, and salt.  Stir in the walnuts or pecans.  Add raisins
  • In another larger mixing bowl, beat eggs, oil, and vanilla.  Stir in dry ingredients.  Carefully fold in zucchini to distribute evenly.
  • Spoon into a loaf pan and bake in over for ~1½ hours, until a wooden toothpick or skewer inserted into the centre comes out clean.
  • Cut in slices and serve with whipped butter, pots of home-made jam, or lemon honey. 

Makes 1 loaf ~ 24 slices.

The beauty of this recipe is that you can use 2 large zucchinis and it will still turn out fine, as long as you can fit it all into a baking pan.  It’s quite forgiving. It keeps well for about a week, if it lasts that long on your kitchen counter.  

Bake for an hour 20 minutes then start checking it – usually it’s done a few minutes under the hour and a half, but that may vary with altitude and your oven. 

This loaf also goes really well with a lime cream cheese icing. 

This recipe can also be doubled easily and one loaf frozen.

From Jilly’s kitchen to yours – Enjoy!

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From → Recipes

2 Comments
  1. I hope the weather has warmed up and your tulips are blooming.

    • Hi Karen – After some time away, I’m reconnecting with some of my fav bloggers. Congrats on your article! Wonderful news!
      Jilly

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