Description
Although I love zucchini bread, I wanted a new way to prepare it. After some thought I decided to try preparing it pumpkin bread style, since they are both in the squash family. I boiled my zucchini (skins attached), and then pureed it. It is so similar to pumpkin bread in texture, and the taste… it is out of this world.
Ingredients
- 3 medium zucchini, cut into chunks
- 4 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- 1 ½ teaspoons ground cloves
- 1 ½ cups vegetable oil
- 6 eggs
- 4 cups white sugar
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9×5 inch loaf pans
- and set aside.
- Place the zucchini chunks into a saucepan
- and cover with water. Bring to a boil and cook until the zucchini are tender
- about 5 minutes. Drain the zucchini
- place them in a blender
- and blend until they are pureed
- about 2 minutes. Let the zucchini puree cool for about 10 minutes.
- Mix the flour
- baking powder
- baking soda
- salt
- cinnamon
- nutmeg
- and cloves in a bowl
- and stir to eliminate lumps.
- Place the zucchini puree in a large bowl
- and whisk in the oil
- eggs
- and sugar. Beat in the flour mixture to form a thick batter.
- 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. A toothpick inserted into the center should come out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings: 36