My kids weren’t very picky eaters when they were little. They’d try just about anything, and had a preference for produce. My husband is also a laid-back kind of guy and if he doesn’t like it (which he’ll almost never say out loud), he just peppers the heck out of it. Yes, I do realize just how lucky I am. Because they aren’t overly picky, no one in my family asks for specific foods very often. They just eat whatever I make. Since they’re so flexible, I take it seriously when one of them makes a special request. When my daughter was home a week ago, she asked if we could make zucchini bread. Life got in the way so it didn’t happen, but it’s been bugging me all week. She was here again this last weekend, so while she was at work, I whipped up four loaves. The fact that I just got two new Fiesta loaf pans may have played into my decision a little too.
I made the first two using my tried-and-true Betty Crocker recipe, but winged it a little more on the second two. I actually like mine better. Sorry Betty.
- 4 cups shredded zucchini
- 2/3 cup melted coconut oil or vegetable oil
- 2/3 cup white sugar
- 2/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 2 tablespoons vanilla turbinado sugar
Heat oven to 350 degrees. Grease bottoms of two loaf pans.
Combine the zucchini, coconut oil, white sugar, brown sugar, vanilla and eggs. Stir well. Mix in the flour, baking soda, baking powder, cinnamon and cloves. Divide evenly between the two loaf pans. Sprinkle the top of each loaf with one tablespoon of the vanilla turbinado sugar. Bake 45 – 55 minutes, or until a toothpick inserted in the center comes out clean. Makes two loaves.
This is the first time I’ve actually baked with coconut oil, and I’d definitely do it again. There was no change in texture and no coconut flavor. If it’s between oil just for the sake of oil, or oil with some health benefits, I’ll make the easy choice.
I grated the zucchini with a large hole grater, rather than the small. I like to be able to tell it’s there. Also, I meant to use 2 cups of all-purpose flour and 1 cup whole wheat flour, but there was a good song on my iPod so I got distracted an used all white. Next time.
If you haven’t tried making vanilla turbinado sugar, I highly recommend it. All I do is split a couple of vanilla beans, throw them into a container with turbinado sugar and let it sit for a couple of weeks. I shake it around once in a while when I open the cupboard. It provides a nice crunch on the top of this bread.
A loaf was sent off with the girl back to school. I can’t imagine what I will possibly do with the other three.