The Best Zucchini Bread I’ve Ever Made

July 21st, 2008

I made this bread recently, it was so good, the best I’ve ever made. Not that unhealthy either.

IngredientsAwesome Zucchini Bread

  • 1/2 cup soy flour
  • 1/2 cup all purpose flour
  • 2 cups whole wheat pastry flour
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1-2 tablespoons cinnamon
  • 2 large eggs
  • 2 cups splenda
  • 2 cups grated zucchini
  • 2/3 cup canola oil
  • 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
  • 2 8oz cans of crushed pineapple

Directions

  1. Preheat oven to 325.
  2. Lightly spoon flour into measuring cups and level, combine flour, salt, baking soda, baking powder, and cinnamon in a large bowl, mix well
  3. Beat eggs with a mixer at medium speed until foamy. Add splenda, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 loaf pans coated with cooking spray. Bake at 325 for 1 hour or until a toothpick inserted into the center comes out clean. Let cool.

So I got this recipe out of Cooking Light and tinkered with it a little bit, making it actually healthier. Then, because I felt like experimenting, I used 3 different types of flour. Why? Because I have many different types of flour in the house, and I thought, why not? It certainly turned out awesome so I recommend you follow my lead. With the directions as is I thought the batter was a little thick, well, very thick, for me so I added the juice from the pineapple and added some milk and more oil to get it to a nice consistency. If you’ve made quickbreads like this before you’ll know the consistency you want.

One loaf can be frozen for a month and defrosted on the counter if you like, but man, this bread was awesome, truly, the best tasting bread I’ve ever made. And it gives me something to do with all the zucchinis I get from my garden.

Right now in the oven I have a alternative going. I swapped the 16oz of crushed pineapple for 16oz of maraschino cherries and I added half a cup of dark chocolate (hershey’s special dark) cocoa powder. We’ll see how it turns out.

Posted in: Recipes » 

One Response to “The Best Zucchini Bread I’ve Ever Made”

  1. I Love Cooking  Says:
    October 27th, 2008 at 12:11 pm

    Oooh, this looks delicious. And, I just got a new oven, so I can’t wait to try this out in it. Thanks!

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