Zucchini Bread

Here's my recipe for the moistest and most flavorful zucchini bread ever. I have adapted this one a few times, and today's was just about perfect.

Oven @ 350
Grease two 9x5 bread pans (or four small pans for gifts!)

 

In a medium bowl, mix:

3 cups flour

1 tsp salt

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

3/4 tsp nutmeg

 

In the mixer, mix well:

1 1/2 cups sugar

4 eggs

2 tsp real vanilla extract

1 cup coconut oil (or 1/2 cup coconut oil & 1/2 cup applesauce)

 

Then stir in:

1 8-oz can crushed pineapple

2 cups shredded zucchini

 

Add the dry ingredients.

 

Bake 50 minutes for large loaves, 35 minutes for small loaves.

 

Zucchini bread ~ ambrosia!

 

Over the years I have learned a few tricks.

 

First, when given the gift of zucchini from friends' gardens, I shred it and freeze it in 2-cup portions. It's too easy to let things go to waste if I don't!  Then I can just pull it out all winter long as needed.

 

Also, for the oil, you can substitute applesauce. I like the half and half option.

 

Today's batch had yet another substitution: pineapple apricot freezer jam from another friend in place of the crushed pineapple. Yum. Yum. Yum!

 

Be creative! As long as you have your proportions right, the flavor is always different and delicious!

Addendum: Here is the quote of the day on the right side of the blog:
The soul's joy lies in doing.
Percy Bysshe Shelley

Very fitting.