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Zucchini bread
Prep Time
30 mins
Prep Notes
If you have an abundance of zucchini or yellow squash, you can shred it, then freeze in baggies. Measure the amount of cups per bag and mark it on the baggie. It works great for this recipe! Don't worry about the liquid separating from the meat of the squash. It still works fine.
Cooking Time
50-60 mins
Yields
8 servings
Ingredients
1 1/3 cups flour, can be g/f
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 1/3 tbsp softened butter
2/3 cup sugar*
2 large eggs, beaten
1 1/2 cup shredded zucchini (original recipe was for 1 cup mashed banana so try some options)
1/2 cup chopped walnuts (optional)
Directions
Heat oven to 350 degrees. Grease 6 cup loaf pan. You can also use muffin pans; adjust the cooking time checking frequently.
Mix together first 4 dry ingredients
In a large bowl, using a mixer combine butter and sugar. Blend in the above flour mixture until the consistency of brown sugar. Beat in the eggs. Fold in zucchini (or banana) and nuts if using.
Scrape batter into the prepared pans. Check center for doneness at about 45 mins. Let cool 5-10 mins before removing from pan. Can be frozen as well.
Notes
*I like to cut the sugar to 1/3 and use unsweetened applesauce for the other 1/3.
You can add chocolate chips if you like.
If you choose to do large muffins, check at 25 minutes
Credit
Photo by Whitney Wright on Unsplash