I’m in love with this recipe. It’s the best zucchini bread I’ve ever had, and I’ve had my share. I found it on the Kristen’s glorious blog, Dine & Dish. She was doing a giveaway for a great cookbook that I would love to have and she challenged her readers to try this zucchini bread. Who am I to resist a challenge?
The cookbook I’m referring to by the way is the [amazon_link id=”0615266061″ target=”_blank” container=”” container_class=”” ]Morning Glory Farm Cookbook[/amazon_link]. The only real challenge I had was not related to the recipe, but rather to my zucchini. I had a rather large one and it was actually full of juice. Once I shredded the fruit, I literally had to squeeze out the excess liquid. Zucchini juice!
Who’da thunk it! :) So I strained the juice into a cup and was amazed at how much I harvested. I placed it in a baggie and put it in the freezer. I am saving the glorious green stuff for a future stew or soup. Nummy.
Of course we all know that we are smack dab in the middle of zucchini harvest season. So next time a neighbor secretly leaves a bunch of zucchini on your doorstep, embrace them, shred them, and bake them into this wonderfully moist and delicious more-like-a-cake quick bread. Yum.
First you’ll combine the zucchini, oil, eggs, and vanilla.
Then the dry ingredients.
Divide batter into loaf pans and bake.
Try my lemon zucchini bread with blueberries too!
Morning Glory Zucchini Bread
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- 2 to 2 1/2 cups shredded zucchini
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 2 cups sugar
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- Preheat oven to 325 degrees. Spray two 9? x 5? bread pans with nonstick spray.
- In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
- Beat sugar into mix until it is thoroughly creamed.
- Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds. If it’s not, add a little juice from the zucchini.
- Pour batter evenly into pans. As you can see I added chocolate chips to one of the loaves.
- Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.
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Steve Whiting says
Want a laugh? Here’s a bit of internet irony:Your recipe initialy alarmed me as being potentialy posionous!
I grow a few veggies each summer. We entertain outside and serve some of what we grow. Seeing my zucchini patch and tray of zucchini crab cakes one first-time guest, a mother of 4, quizzed me on our selection of flowers in the yard.In particular she wanted to be sure neither I, nor any of my neighbors, grew any morning glories.Once we she verified that we were all “m.g.free” she explained. As a child her mother once made a zucchini dish that sent the whole family to the Emergency Room with upset stomachs. She insisted that bees had cross-polinated her mom’s zucchini blossoms with morning glory flower pollen and the result was toxic squash.
This snowy Feb. morning as I browsed thru some of my new mail order seed catalogues I was reminded to verify that odd and scary phenomenon. I searched online and of course your recipe popped up first. Your recipe is safe but I still need to get back researching to be sure if that wacky zucchini/morning glory combo is truly sickening.
Amanda Formaro says
Oh my gosh! I can see why the title of the recipe might have alarmed you! Good information to know though, thanks!
Amanda Formaro says
Oh my gosh! I can see what the title of the recipe might have alarmed you! Good information to know though, thanks!
Can't wait to hear how it turns out Elizabeth!
I'm making this right now and it smells wonderful. I used half coconut oil and veg oil.
You are quite welcome! Many people have written to me saying how much they loved this recipe. I really need to make some again!
amanda, i met you on another site and the recipe you have is really close to the one my mom had…thank you so much…to tell the truth, my oldest son makes the zucchini bread in the family now, that my mom is gone…he is keeping up tradition…i do like the coconut idea…if you try it before me, let me know…i really do enjoy your site, very easy to navigate and very fun…again thank you…
Thanks Kate, so glad you enjoyed it! You have actually reminded me that I need to make this again. I still have some zucchini in the freezer and a couple of fresh ones on the counter. :)
Amanda, I made this bread last night. I've actually made a couple of loaves this month trying to find "the one" and I think this one is it. What's odd is, I'm not a food chemist who can read a recipe and say "Oh that will be tough because it has xx amount of xx, w hereas this one will be tender because it uses xx instead of xx…" With Zucchini Bread, they all sound very similar me (within reason of course, one with hempseeds and flax meal isn't going to be as tender as white flour and sugar!).
In any case, I made this bread at your recommendation because I brought home a zucchini which had been hiding under the leaves in my community garden plot, hiding from me, waiting to grow big enough to take over the world. I caught it when he had only reached approximately 5 pounds. I've heard they are too tough and obnoxious to eat at that stage, but I ground him up nevertheless, drained him, and tried your bread to see how it turned out.
It's so tender and delicious! What I loved about it is that it isn't insistent about itself. It isn't saying "I am healthy, you must love me, you will eat me, you will not need fiber again for a week…this is hippie food."
It's actually quite tender and gentle and was even better the second day (this morning actually) for breakfast.
I'll make this one again … next time with coconut!
Looks good! I'm going to try this tomorrow. Thanks!