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Recipe: Mom’s Zucchini Bread

This recipe makes two loaves.

3 eggs (well beaten)

1 c canola oil (I use 1/2 good oil 1/2 applesauce)

1 1/2 c sugar (I use 1 cup)

1/2 c brown sugar

2 1/2 c grated zucchini

2 tsp vanilla extract

optional: raisins, nuts, shredded carrots, chocolate chips

Preheat oven to 350 degrees.  Mix everything together.

In a separate bowl, combine:

3 c all purpose flour (I do 1/2 white, 1/2 wheat)

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

3 tsp cinnamon

Add the dry to wet gradually, until evenly mixed up.  Spoon into a greased and floured loaf pan. (One large or two small) or muffin tins lined with cupcake paper.

Bake for one hour, or until a knife inserted into the center comes out clean.  For muffins, bake 20-25 minutes.

Cool in pan for ten minutes before turning out onto a plate or cooling rack.

 

Doubled the recipe for four loaves!

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hungry littles!

5 Responses to Recipe: Mom’s Zucchini Bread

  1. This recipe saved Father’s Day, as Sunday morning arrived and I had nothing to fix for breakfast and also nothing prepared to give our dads, and we were going out of town. I did happen to have all the stuff for this though! My dad loved them. I made it again today and my picky children were coming back for seconds and thirds. Thanks for sharing!

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