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Lindsi's Zucchini Bread

Lindsi's Zucchini Bread

Here is an excellent recipe from my friend Lindsi. I tried it this last weekend, and it is SO SO SO good!  Especially because I took Lindsi's advice and added the brown sugar butter mixture on the top. WOW!  You can even add chocolate chips for an extra sinful treat.  Remember it's good and healthy (even if you add the extra's) because it's "ZUCCHINI" bread.  So eat up!

Mix together:
2 cups sugar (I usually do 1 cup white, 1 cup brown)
3 eggs
1 cup vegetable oil

2 cups grated, uncooked zucchini  (you can always do more zucchini, you might just have to cook it a little longer.)
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1/4 tsp. baking powder

Pour into a greased, floured pan. Bake at 350 degrees for 55 minutes or 1 hour. Makes 2 loaves.
You can also make this in a bunt pan. Spray your pan with non-stick spray and sprinkle cinnamon and sugar.  Pour batter into the pan and bake 

For extra yumminess:
I melt some butter ( 1/2 stick) and mix in some brown sugar ( 1/2 cup). I pour that over the batter in the pan before I bake the bread.
THEN... about 10 minutes before the bread is done, I sprinkle raw sugar on top.
or, you can do just the raw sugar- still very good.
Also yummy- throw chocolate chips into the batter before you bake.

Thanks Lindsi for this recipe!  If anyone else has a favorite that you want me to try out please send it my way!

Reader Comments (2)

Ali, My friend just gave me some zucchini bread that she bottled. It was pretty cute. She bakes it in a wide-mouth bottle and then slaps a lid on it and it seals. So she can keep her zucchini bread for a year and/or put a ribbon on it and give it for gifts. Crazy, huh?

September 2, 2009 | Unregistered CommenterDebbie

It looks so pretty! I'm glad you love it. So does my whole family. I made some mini loaves of it, then froze them. I took one out last night for Colter to have some for breakfast- he just sat down and ate the whole thing! Funny kids.

September 2, 2009 | Unregistered CommenterParker and Lindsi Smith

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