I love zucchini bread, and when I came across this one. I had to try it. It looked absolutely perfect on her blog, and the results were perfect too. The addition of brown sugar is key when making zucchini bread. I’ve tried many recipes in the past, and the ones that call for brown sugar win me over every time.
I made mini loaves first, then little zucchini madeleines with the leftover batter. Just buttered the pan, and dropped a tablespoon of batter into each one.
To finish it off, I made a quick icing/glaze with:
1 c. confectioners sugar , 3 Tbsp. milk, and 1/2 of a vanilla bean (scraped)
Zucchini Bread (via Chocolate Shavings)
1 cup of brown sugar
1 cup of white sugar
1 cup of canola oil
3 tsp vanilla
3 cups of grated zucchini
3 cups of flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp of cinnamon
Preheat your oven to 350F.
In big mixing bowl, add the sugars, oil, eggs, vanilla and zucchini. Mix. Add in the flour, salt, baking soda, baking powder and cinnamon and whisk until all the ingredients are well incorporated.
Grease two small loaf pans. Bake for 1 hour or until a toothpick inserted in the center of the bread comes out clean. Leave to cool on a cooling rack for a couple minutes, and serve. Enjoy!
5 Comments so far
Leave a comment