Dakota G.’s Zucchini Bread modified from simplyrecipes.com
Why I Love This Recipe
My step-mother makes this. She got it from a friend of hers. It’s so yummy. You don’t even taste the zucchini! CHEMISTRY INFORMATION: In addition to the pure substances and mixtures shown below, the unmixed dough, and the cookies are all heterogeneous mixtures. The butter warming up after it is taken out of the the refrigerator, which is a physical change. NUTRITION INFORMATION PER LOAF: Calories 220, Calories from Fat 81, Total Fat 9g 14%, Saturated Fat 1g 5%, Cholesterol 30mg 10%, Sodium 260mg 11%, Carbohydrates 32g11%, Dietary Fiber 1g 4%, Sugars 17g, Protein 4g, Vitamin C 4% Calcium 4%, Iron 6%.
Submitted by: "Dakota G."
Ingredients You'll Need
2 teaspoons butter for greasing the pans (Homogeneous Mixture)
3 to 4 cups grated fresh zucchini (Element)
3 cups all-purpose flour (Homogeneous Mixture)
2 teaspoons baking soda (NaHCO3 Pure Substance)
2 teaspoons cinnamon (Heterogeneous Mixture)
1/2 teaspoon ground ginger (Heterogeneous Mixture)
1/4 teaspoon ground nutmeg (Homogeneous Mixture)
1 1/3 cup sugar (C12H22O11)
2 eggs, beaten (Heterogeneous Mixture)
2 teaspoons vanilla extract (Homogeneous Mixtures)
3/4 cup unsalted butter, melted (Homogeneous Mixture)
Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.
In a large bowl, vigorously whisk together the flour, baking soda, cinnamon,ginger, and ground nutmeg.
In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt (omit salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.
Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation.
Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
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