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Rehoboth MA

02769

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Recipe: Zucchini Bread

July 9, 2017

Growing up, my mom baked loaves of zucchini bread by the dozen. This is my twist on her recipe, which allows for some of your own variation and creative freedom.

 

 Zucchini Bread

yield: 1, 9x5” loaf pan

 

1 cup Zucchini, grated (about 1 medium zucchini)

⅓ cup Sugar

⅓ cup Dark Brown Sugar

½ cup Oil (canola, sunflower or safflower)

2 Eggs

1 teaspoon Vanilla Extract

1 cup All-Purpose Flour

¾ cup Cornmeal

½ teaspoon Salt

1 teaspoon Baking Powder

1 teaspoon Baking Soda

½ teaspoon cinnamon

 

Optional add ins:

¼ cup chocolate chips

¼ cup walnuts, toasted and chopped

¼ cup golden raisins

 

Directions:

  1. Preheat oven to 350 degrees. Coat the inside of your baking pan with butter to keep zucchini bread from sticking.

  2. Grate zucchini on a cutting board or in a small bowl. Set aside.

  3. In a large bowl, whisk together sugar, dark brown sugar, oil, eggs, and vanilla until smooth.

  4. Add flour, cornmeal, salt, baking powder, baking soda, and cinnamon. Use a rubber spatula or wooden spoon to stir everything together.

  5. Before mixture is fully combined, add the grated zucchini and any of the optional ingredients.

  6. Continue to stir until everything is fully incorporated.

  7. Pour into baking pan. Bake for about 20 minutes, rotate the pan and bake for an additional 10-15 minutes or until a toothpick comes out clean.

  8. Cool in the pan for 10 minutes, then flip out onto a cooling rack.

  9. Enjoy fresh out of the oven, at room temperature, or griddled with butter.

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