Everything you will need.
This is my first time to ever make zucchini bread. Been wanting to make this since we planted our zucchini this spring. Have to say it turned out pretty good for my first time.
Pre-Heat your oven at 350 degrees.
You are going to need 2 large bowls. In the first bowl you put your dry ingredients. 3 cups flour, 1 & 1/2 cups white sugar, 1 & 1/2 teaspoons nutmeg, 1 & 1/2 teaspoons ground cinnamon, 1 teaspoon salt, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 cup ground walnuts (if desired). In the second bowl you put your wet ingredients, 2 cups shredded zucchini, 1 cup butter, 4 eggs, 2 teaspoons vanilla extract, 1-8oz. can crushed pineapples (drained).
Now you mix the 2 bowls together. Stir your dry ingredients into the bowl of wet ingredients. Make sure you mix them well, so that there is no lumps. You will have a thick texture. If it seems a little runny add a bit more flour. You can use 2-5×9 in. loaf pans, or 3-3.5×8 in. loaf pans. I used the 3- 3.5×8 inch pans. They will need to be coated with butter so that your bread does not stick.
You are ready to pour your batter into your pans. Each one will be just over half full.
Cook @ 350 degrees for 1 hour. Remove and let cool for about an hour. You can freeze or serve as is. No matter your choice you have some tasty bread.
For my first time. I think i did very well, Next time I am going to leave out the pineapple though. It is tasty, but I think I like it better without the pineapple. I mean I have had zucchini bread a couple different ways, plain, with raisins, with walnuts, and now with pineapple. They are all good. My favorite so far is with raisins and walnuts. So, that will be my next try.
With the holidays coming, this is a thought for something new at the dinner table.
Happy Gardening & God Bless!
🙂
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