I received a giant zucchini from a co-worker. You know how it is, everyone gets sick of their zucchini crop and gives them away. Even though I grew my own for the first time this year, I didn’t get as much as I wanted, so I was happy to take everyone else’s surplus zucchini.
I decided to try two different breads. I cannot help myself. Making two different versions of food items has become a habit. One has twice as much eggs & oil as the other and uses almonds instead of walnuts & pecans. It also uses just baking soda instead of a baking soda & powder combo.
Depending on who you ask you get different results as to a favorite. It is a 50-50 tie more or less. In the future, I will use a combination of both depending on the ingredients I have on hand. I liked the look of version one in terms of rising so will most likely go with the baking soda only but liked the walnuts & pecan blend over the almonds. In terms of eggs & oil, the extra oil didn’t make too much of a difference in moisture but the extra egg might have affected the rising of the bread so maybe I will play around with that some more. With that being said, both are delicious & I encourage you to make them or play around with your own recipes.
Zucchini Bread trial 1 (Right side of picture)
- 1 1/2 cups flour
- 1 tsp cinnamon
- dash (or two) nutmeg & clove
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup shredded zucchini
- 1/3 cup sliced almonds
Preheat oven to 350F. Grease a loaf pan with butter. Mix the first 5 ingredients in a medium bowl. Mix the rest of the ingredients in another bowl. Add the wet ingredients to the dry. Fold in the almonds. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes in the pan. Remove from the pan and let cool completely before slicing.
Zucchini Bread trial 2 (Left side of picture)
- 1 1/2 cups flour
- 1 tsp cinnamon
- dash (or two) nutmeg & clove
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup sugar
- 1/4 cup cooking oil
- 1 egg
- 1 cup shredded zucchini
- 1/3 cup chopped walnuts or pecans (I did a blend)
Preheat oven to 350F. Grease a loaf pan with butter. Mix the ingredients from the flour through the baking powder in a medium bowl. Mix the rest of the ingredients in another bowl. Add the wet ingredients to the dry. Fold in the nuts. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes in the pan. Remove from the pan and let cool completely before slicing.
