Anna Weicht

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Zucchini Bread (made with Olive Oil)

July 20, 2017

This is a recipe that I developed, because of an abundance of zucchini from my garden.  My family enjoys this sweet bread for a pick me up snack, and it goes great with a cup of coffee.  I added some mini chocolate chips, and it made this recipe all the better!  This recipe is a wonderful way to use zucchini.  Even if you're not a fan of squash, you will love this sweet bread.

Bon Appetit!

 

Tips:

You can add up to a 1/2 cup chocolate chips, if desired.

 

I use a cheese grater to grate the zucchini - skin, and seeds included.  Use the large size grater.

 

This bread freezes well.  I double bag the zucchini bread with plastic bread bags that I buy from the grocery store.

 

Preparation time is 20 minutes.  Cook time is 55 minutes, and cool time is 45 minutes.  Total time is 2 hours.

 

Ingredients:

  • 2 cups unbleached white flour

  • 1 cup whole wheat flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 teaspoons ground cinnamon

  • 3 eggs

  • 3/4 cup light olive oil

  • 1/4 cup unsweetened applesauce

  • 2 cups white sugar

  • 3 teaspoons vanilla extract

  • 2 cups grated zucchini

  • 2/3 cup mini chocolate chips

 

Directions:

Grease and flour two (8 by 4 inch) loaf pans.  Preheat the oven to 325 degrees F.  Sift the white flour, wheat flour, salt, baking soda, baking powder, and cinnamon together in a large sized bowl.  In a large bowl, use a handheld mixer on medium speed to beat the eggs, oil, vanilla, and sugar together. 

 

Add the sifted ingredients to the wet ingredients and beat well (again on medium speed).  Stir in the zucchini and chocolate chips until well combined.  Pour batter into the prepared pans.  Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.  Cool in pans on a wire rack for 20 minutes.  Remove from pans, and cool completely.  Yields two loaves.

 

 

(edited by Anna Weicht)

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