Thought I would use up some old zucchini left in the fridge. I went back to my archives to find a recipe I made about 6 years ago. I added a little more sugar and cinnamon to this batch. I also used a mix of butter and oil for the fat. The texture was pretty good, but it was on the salty side even though I didn’t add salt to it. I think the next time, I will try adding some more natural sweetness from crushed pineapple and dried cranberries or raisins to see if it will make a difference. Also, I felt that it needs a little more spice to bring more flavor to the bread….so there will be edits for next time:
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon (consider adding 1 1/2 tsp)
- 2 zucchini, shredded (about 3 cups) + 2 TBSP sugar
- 2 eggs
- 1/2 cup brown sugar
- 3/4 cup white sugar
- 1/4 cup buttermilk or plain yogurt (consider subbing with drained crushed pineapple)
- 1 tsp vanilla
- 3 TBSP melted butter
- 3 TBSP oil
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries or raisins
In a small bowl, combine 2 TBSP sugar with zucchini and set aside
Whisk together flour, baking soda, baking powder, cinnamon in a medium bowl. Set aside
In another bowl, combine eggs, sugars, vanilla, yogurt (or pineapple), butter, oil. Whisk till smooth. Place zucchini in a clean kitchen towel and squeeze out excess water. Add to egg mixture.
Add wet ingredients to dry ingredients and stir till almost combined. Add raisins and nuts.
Pour into a 4-welled mini-loaf pan. This is enough for three loaves. Fill the empty well with hot water. Bake for 45 minutes at 350 degrees.
Nesting On A Hill 