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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Miss Lin's Journey of Life by Linda Gay Loerzel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup butter softened

1 cup white sugar

1/3 cup brown sugar

2 eggs

1 1/2 cups grated zucchini

1/3 cup buttermilk
NOTE: I use amount of milk and add some lemon juice or vinegar to sour milk and let sit for approx. 5 mins. and use as buttermilk

1 tsp vanilla

1 3/4 cup flour

1 tsp baking soda

1/4 tsp salt

1/4 tsp baking powder

1 tsp pumpkin pie spice

2/3 cup chopped walnuts; I like pecans

1/2 cup golden raisins or currants

2/3 cup icing sugar

2 - 3 tbsp whole milk
Directions:
Directions:
Preheat oven to 350º

Grease a 9 x 5 loaf pan with unsalted butter or solid shortening or spray with nonstick baking spray containing flour and set aside.

In a large bowl, combine the butter and sugars and mix well until combined.

Add the eggs one at a time, beating well after each addition. Add zucchini, buttermilk and vanilla and mix well.

Add the flour, baking soda, salt, baking powder and pumpkin pie spice to the batter just until combined; stir in nuts and raisins or currants.

Pour the batter into the prepared loaf pan and bake for 55 to 65 mins. or until a toothpick inserted in the centre comes out clean.

Cool the bread in the pan for 5 mins., then remove from the pan and cool on a wire rack.

You can glaze this bread if you'd like; combine the icing sugar and milk and drizzle over the cooled bread
Preparation Time:
Preparation Time:
85 mins. which includes bake time

 

 

 

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