Two Way Zucchini Bread
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It’s zucchini fest at our home this week. I’m sharing a recipe for two way zucchini bread. I love zucchini, the rest of my family will only eat it if it’s in some sort of sweet dessert type item. Well, we planted one zucchini plant in our garden and it’s already producing. It’s producing a lot. I have two really large zucchini’s, so on Saturday I was cooking away.
From one large zucchini, I was able to make 4 loaves, 2 dozen muffins, and 3 dozen cookies. So this week I will be sharing different recipes using zucchini. Today’s recipe is Two Way Bread. My favorite way is the chocolate way, but my husbands is the regular way. The picture included is the chocolate version.
This bread all begins by mixing sugar, vegetable oil, eggs and vanilla extract. Once that is combined, you mix in the shredded zucchini. Then you mix in flour, baking soda, baking powder, salt and cinnamon. If you are wishing to make the chocolate version, then this is also when the cocoa powder goes in. If I’m making the non-chocolate version, I like to sprinkle a layer of brown sugar over the batter in the loaf pan before baking.
Here is what you need to make the
Two Way Zucchini Bread
- SUGAR
- VEGETABLE OIL
- EGGS
- VANILLA EXTRACT
- ZUCCHINI
- ALL-PURPOSE FLOUR
- BAKING SODA
- BAKING POWDER
- SALT
- CINNAMON
Two Way Zucchini Bread
Real Mom Kitchen
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 1 Tbsp vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 Tbsp cinnamon
Instructions
- Mix first four ingredients together. Then mix in zucchini, followed by remaining ingredients. Put in two greased and floured loaf pans. I like to add a light coating of brown sugar on top of the regular bread. Bake at 350 for 1 hour.
