Zucchini Bread, Pumpkin Style
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
40
Spice
39
Sweetness
37
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 medium
Zucchini (cut into chunks)4.75 cups
All-Purpose Flour1.5 tsps
Baking Powder1.5 tsps
Baking Soda1.5 tsps
Salt1.5 tsps
Ground Cinnamon1.5 tsps
Ground Nutmeg1.5 tsps
Ground Cloves1.5 cups
Vegetable Oil6
Eggs4 cups
White SugarDirections:
1
Bring to a boil and cook until the zucchini are tender, about 5 minutes
2
Preheat an oven to 350 degrees F (175 degrees C)
3
Grease and flour 3 9x5 inch loaf pans, and set aside
4
Place the zucchini chunks into a saucepan, and cover with water
5
Drain the zucchini, place them in a blender, and blend until they are pureed, about 2 minutes
6
Let the zucchini puree cool for about 10 minutes
7
Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps
8
Place the zucchini puree in a large bowl, and whisk in the oil, eggs, and sugar
9
Beat in the flour mixture to form a thick batter
10
Divide the batter evenly among the prepared loaf pans, and bake in the preheated oven until the tops are lightly browned and the loaves spring back when gently pressed, 45 minutes to 1 hour
11
A toothpick inserted into the center should come out clean
12
Cool in the pans for 10 minutes before removing to cool completely on a wire rack