Recipes Part VII: Zucchini Bread and cake (aug 6, 2007)

Today's recipe is Zucchini bread. Really good stuff too. The recipe I got that I modified is from the internet somewhere. It called for more oil and double the sugar, but I like things with a bit less sugar, and quite honestly didn't think the recipe needed 1 cup per loaf. So, here you go.



Zucchini Bread

Ingrediants
- 1 cup walnuts/pecans, chopped (I omitted these, as I didn't have any)
- 1 1/2 cups shredded zucchini (about 1 medium)
- 1/3 cup veggie oil
- 1/2 cup sugar
- 2 large eggs
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1 1/2 cups whole wheat flour

Preheat oven to 350 F. In a mixing bowl, combine oil, sugar, eggs, vanilla, baking soda, cinnamon, baking powder. With a hand mixer on medium speed, beat till ingredients are blended (30 seconds).
Add flour; mix till moistened. Stir in nuts and zucchini. Pour batter into a greased and floured (I didn't bother flouring mine) loaf pan.
Bake 65-75 minutes, or till a toothpick inserted comes out clean.


Here is another recipe. I didn't make it this time, but I've made it before.

Chocolate Zucchini Cake

Ingredients
- 2 1/2 cups whole wheat flour
- 3/4 cup butter
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup cocoa
- 1 1/2 cups sugar
- 3 eggs
- 2 cups shredded zucchini
- 1/2 cup milk
- 1 Tbsp vanilla

Combine flour, baking powder, soda, cinnamon, and cocoa. Set aside. Beat butter and sugar until creamy. Add eggs and vanilla. Beat until smooth. add zucchini. mix in dry ingredients alternately with milk. Mix well. Pour into bundt cake pan or tube pan (greased and floured or sprayed with cooking spray).
Bake at 350 F for 60 min or until firm on top. Frost with melted chocolate.