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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The Yothment Family Cookbook , 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:  
2 tsp. butter to grease pans
3 to 4 cups grated fresh zucchini
3 cups all purpose white flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 + 1/3 cup sugar
2 eggs, beaten
2 tsp vanilla extract
1/2 tsp salt (omit if using salted butter)
1 generous cup semi-sweet chocolate chips

Directions:
Directions:
Preheat oven to 350 ºF. Grate zucchini and place in colander to drain excess moisture.

Butter the bottom and sides of 2 5x9" loaf pans.

Whisk together in a large bowl the flour, baking soda, cinnamon, ginger, and ground nutmeg.

In another large bowl, combine the sugar, eggs, vanilla, and salt (omit if using salted butter). Stir in the drained grated zucchini and then the melted butter.

Add the flour mixture to the zucchini mixture, a third at a time, mixing well between additions. Fold in the chocolate chips.

Divide the batter equally between the loaf pans, and bake for 50 minutes or until a tester inserted into the middle of each comes out clean.

Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Personal Notes:
Personal Notes:
These freeze really well. Wrap securely in foil and place in a plastic freezer bag. Thaw well and slice.

 

 

 

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