Well–it is that time of year again when zucchinis are plentiful! The one zucchini plant in my garden died this year, but I figured between my sisters, Mom and nieghbors I am sure to get plenty. My neighbor’s cute little daughter brought me over 2 yesterday! I was so excited to get the first ones of the season that I whipped up this fabulous zucchini bread recipe. I shared some with my neighbor and then my boys gobbled the rest up! It was GREAT!! This is our all time favorite recipe! The crust is sweet and crunchy and the center is soft and chewy! Perfectly wonderful! It also freezes really well. So anyone with extra zucchini, send them my way!!
Fabulous ZUCCHINI Bread
Ingredients
Scale
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs, beaten
- 1 cup canola oil (I like to substitute applesauce for 1/2 of the oil)
- 3 tsp vanilla
- 2 cups zucchini, shredded
- Stir and add:
- 2 cups flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tsp soda
- 2 tsp cinnamon
- 1/2 tsp baking powder
- Pour into two bread pans sprayed with pam. Bake at 325 for 1 hour.
Instructions
- Preheat oven to 325.
- Mix the sugars, eggs, oil and vanilla together in a large bowl.
- Stir in the shredded zucchini.
- Add the remaining dry ingredients.
- Stir just until blended (do not overmix!!)
- Pour into two bread pans that have been sprayed with nonstick cooking spray (or buttered)
- Bake at 325 for 1 hour.
This is a great recipe!
To prevent sinking in the middle, There are few things that may help:
1. Don’t overfill your pans. If the batter rises to the top of the sides of your pan and still needs to expand more, it will probably collapse.
2. Try reducing the temperature of the oven, especially if you are using glass or ceramic pans.
3. Make sure that the quick bread is cooked long enough. The sunken top may be due to undercooking.
4. In some recipes, where the top has collapsed and the above tips didn’t work, I add a few more tablespoons of flour, especially if you live a at a high elevation. Also, try cutting 1/4 of sugar. That worked for me. High amounts of sugar can cause a weakening of the gluten that gives the bread its structural strength.
GOOD LUCK!
Cooking now!
Will let you know – sounds great!
I was having the same problem with quick breads sinking in the middle. Then in shopping for new bread pans, and reading the feedback on amazon, I realized it was my cheap pans. I have now replaced my bread pans (I bought Chicago Metallic Gourmetware) and finally had a great batch of zucchini bread turn out! I made the recipe posted by Mindy and it was awesome! I need to try this one now. Good luck with the pan search!
Oh yummy! My neighbors dropped off some zukes a few weeks ago and I did the same thing. Yours looks perfectly moist.
I have been trying to bake quick breads for years, but I fail every time. My bread always sinks in the middle and won’t rise at all!!! Any suggestions??
Looks yummy! I need to bake some zucchini bread, I actually haven’t made any this summer.
If I lived closer, I would definitely share some zucchini! I’m trying several zucchini bread recipes and freezing them . . . I’m definitely adding this one to my list!
I love this recipe – yum!