Zucchini Bread - Two for One

I don't think it went over 60 today. Burrr...for awhile fall couldn't seem to make up it's mind if it was staying or going but this past weekend felt like fall! I've started baking my fall themed treats for occasions, but right up until and after Labor Day I still had zucchini! Not from my own garden sadly, but the point is I had zucchini bread so today I have for you, a zucchini bread post!

 

I don't think I've ever seen a zucchini bread recipe that makes just one loaf, which is just as well because with the way zucchini grows you need to be creative to make sure none goes to waste. So I also have TWO zucchini bread recipes for you! They're both delicious, and they both make two loaves. The zucchini spice bread is a darker loaf with more complex flavors.



And the Mom's recipe is mostly cinnamon, and really moist and fully. :oD



In case you were wondering before you start, don't drain or squeeze the juice out of the zucchini after you shred it. That's how the bread gets all its moisture. And grease and flour your pans really well! I baked mine in disposable tin foil pans. In case you can't free the bread from the pan after baking, it's not a crumbled loss since you can just take the whole pan with you, and not worry about scratching the pan when cutting.

So here it goes, two for one zucchini bread!




Mom's Zucchini Bread
From allrecipes.com

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl and set aside.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. 
4. Add sifted ingredients to the creamed mixture, and beat well. 
5. Stir in zucchini and nuts until well combined. 
6. Pour batter into prepared pans.
7. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. 
8. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

 

Zucchini Spice Bread
From Martha Stewart

2 cups grated zucchini
2 cup packed light-brown sugar
4 tablespoons granulated sugar
1 1/3 cup vegetable oil
4 teaspoons vanilla extract
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons salt

1. Preheat oven to 350 degrees. Lightly grease and flour two 8 x 3 pans. 
2. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
3. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. 
4. Add flour mixture to egg mixture, and stir to combine well. 
5. Stir in grated zucchini.
6. Pour batter into prepared pan, spreading evenly. 
7. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. 
8. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool