I have two recipes I like for zucchini bread. When I pulled them together to prepare to post them here, I realized they are nearly the same. The major difference is one has a blend of delicious Fall spices and the other one has cinnamon chips. We use the food processor to grate our zucchini quickly. I like to grate up a bunch and measure 2 cups of zucchini into ziplock bags to keep in the freezer to quickly make zucchini bread all year long.
Zucchini Bread
Recipe by Paula Smith, slightly modified
3 eggs
1 c sugar
1 c brown sugar
1 c oil
2 c grated zucchini
3 c flour
1 t salt
1 t soda
1 t cinnamon
1/4 t baking powder
1/2 t cloves
1/2 t nutmeg
3 t vanilla
Sugar 2 loaf pans by spraying with cooking spray and then shaking around a few tablespoons of sugar until coated. Whisk dry ingredients in a bowl. Set aside. Combine wet ingredients. Add the dry to the wet and mix. Pour into pans and bake at 350 degrees for 55-60 minutes.
Cinnamon Chip Zucchini Bread (variation)
Recipe adapted from Kelly Meppen
Follow recipe above, but omit cloves and nutmeg. Add 1/2 c sour cream to the wet ingredients. Replace the brown sugar with a second cup of white sugar (so 2 cups total of white sugar). Follow the directions, but stir 1 1/2 c cinnamon chips into the batter before pouring into pans.
