Guest Blog Written By: Denise from The Mutts Kitchen
Every mom (okay and dad too) needs to have a good loaf recipe that’s not only impressive, but delicious and most importantly easy to make.
It’s no secret that I love to bake, over the years I’ve tried so many different recipes and variations of Zucchini Bread or as some call it Zucchini loaf. Honestly, if I find a new recipe that looks good, I try it. Everyone has a different spin, special touch or different ingredients that make it special for them. My go to recipe is one that I long ago adapted (and modified over the years) from a Martha Stewart recipe. It’s a recipe that my kids and husband love. It can easily be made into muffins, mini loaves and freezes well.
DENISE’S ZUCCHINI BREAD
Ingredients:
1-1.5 cups crated zucchini
1 cup packed brown sugar
2/3 cup vegetable oil
1 tsp pure vanilla extract
2 large eggs (room temp)
1.5 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
1.5 tsp cinnamon
¾ tsp nutmeg
¾ tsp salt
Directions:
1. Preheat oven to 350
2. Lightly coat a loaf pan ( 9x5x3) with oil and line with parchment paper
3. In a bowl, sift flour, cinnamon, nutmeg, baking powder, baking soda and salt-set aside
4. In a stand mixer ( or hand mixer) using a paddle attachment, mix sugar and eggs, until combined, add oil, zucchini and vanilla extract
5. In 3 parts slowly add flour mixture, until combined
6. Pour batter into pan
7. Bake at 350 for 45-55 minutes (rotating pan at 25 min)
*recipe can easily be doubled. Feel free to add different nuts or chocolate chips
Trust me, this is an easy one! Enjoy 🙂
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