Hi! It’s Krisi here and thought I would share a recipe I tried last week, and plan on making again – it was yummy!  Zucchini Bread, I actually made squash bread as I had a huge squash that needed using and making bread seemed like the best way to use it up.  Plus my kids gladly ate it!


{photo from allrecipes.com – Marlena C}

I found the recipe at allrecipes.com  they have been around for quite awhile – before social media – but they have always had great participation leaving comments and recipe tweaks, going back to give ratings, etc. I love that when I need a recipe for something I can find it there – and see what others think – sometimes 1,000’s of other people. That was the case for this Zucchini bread. I was in a hurry and needed a great bread without spending much time searching.  So I pulled up allrecipes.com on my phone {I have my recipe box saved as an icon on my phone} and searched Zucchini Bread – tons of entries of course but I just looked down the list until I saw one with high ratings and lots of reviews.  I found this one {Mom’s Zucchini Bread} with 3,183 ratings and 5 stars, seems to me that something that 3,000 plus people have said is good it is worth a try!  So I got to work – and it did not disappoint.  As social media has grown the site has improved and changed as well, for the good, but it remains my #1 spot to find a recipe when I am in a hurry.

And here is the recipe that makes two loaves – you can also find it here at allrecipes.com

 Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
 Directions
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 223 | Total Fat: 10g | Cholesterol: 26mg Powered by ESHA Nutrient Database

 

Have a great weekend!

4 Comments

  1. Grambie

    What a wonderful recipe that looks really appetizing. Thank you for the link because I will pass it on to my granddaughter. She loves to cook.

  2. Chelle

    The one we typically use calls for 2 cups of oil. I generally only have a little bit (who am I kidding…I generally feel guilty because I SHOULD only have a little bit). Going to try this one this weekend. Our zucchini plant is overflowing.

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