Fall Zucchini Bread
A great version of zucchini bread with added fruit to make from an overabundance of summer zucchini and enjoy in the fall!
Equipment
- oven
- food processor
- bread pans
- measuring cups
- measuring spoons
- grater
- cake tester
Ingredients
- 3 C all purpose flour Use gluten free flour for gluten free version
- 2 t baking soda
- 1 t baking powder
- 1 t salt
- 2 t ground cinnamon
- 1 t nutmeg, freshly grated
- 3 large eggs, lightly beaten
- 1 C vegetable oil
- 1 t vanilla extract
- 2 C sugar
- 2 C zucchini, finely grated, drained
- 1 C pecans, chopped
- 1 C crushed pineapple or mashed pears, drained
Instructions
- Preheat the oven. to 350 degrees.
- Grease and flour (lightly) two loaf pans. Set aside.TIP: Feel free to use mini loaf pans.
- In large mixing bowl, mix together first 6 ingredients with a wire whisk to combine.
- Grate zucchini with a food processor and drain as much liquid as possible.
- In a separate bowl, mix together eggs, oil, vanilla and sugar together with a wire whisk.
- Stir in zucchini, pecans and pineapple OR pears with a scraper.
- Add zucchini mixture to the flour mixture and stir until the dry ingredients are moistened.
- Pour batter evenly into each pan.
- Bake for one hour or until a cake tester inserted in the center comes out clean.TIP: If using mini loaf pans, reduce time and remove when cake tester comes out clean,
- Cool on a wire rack for 10 minutes and then turn out onto the wire rack to let them cool completely.
Notes
TIP: Use a food processor to grate zucchini and, if preferred, grind nuts.
TIP: I always grate nutmeg rather than buy it already ground. Gives such a fabulous taste!
TIP: Let the loaves cool completely before covering or storing to keep a great texture to the outside.
TIP: To freeze---cool completely. Wrap in parchment paper and slide into a freezer bag. Don't forget to label and date before storing! Loaves are best eaten within 6 months.