One of my coworkers grows zucchinis in his garden and gave me two of them. Now they aren't regular sized zucchinis either.. They are GIGANTIC!
Everyone kept telling me I should make zucchini bread. So I did just that! Where did I go for my bread recipe you may ask? Well Pinterest of course, duh!! Pinterest is great for everything. As I was getting everything together I was thinking to myself, "Is this going to be one of those Pinterest fails??". Luckily it wasn't. There were many recipes to choose from and it was a hard decision. But I went off of what I already had in the kitchen. The recipe I'm going to share is a Cinnamon Crusted Zucchini Bread. Here it is!
![Picture](/uploads/3/1/3/9/31395233/7503887.jpg?250)
Recipe:
1 cup oil
2 cups sugar
3 beaten eggs
3 tsp vanilla
Stir together and add:
3 cups flour
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 tsp salt
2 cups finely grated zucchini
Add the dry ingredients while alternating between the 2 cups of finely grated zucchini (I used a cheese grater.. it became really watery, the original recipe didn't say anything about removing the water but I soaked up a little bit because I didn't want the batter to be too goopy). I did skin my zucchini, that's really just personal preference. It won't change the texture either way.
After you pour the batter into a bread pan (or two, as you will see in my picture I had too much and it went over the edges of my pan), mix up 1 tbs sugar, 1tbs brown sugar and 1/2 tsp cinnamon. The sprinkle it on top of your batter. It'll make a great, sweet, crispy crust once it's finished.
Bake at 350 for 1 hour. To check to make sure it's done, stick a tooth pick in it a few times, if it comes out clean then its done and ready to enjoy!
1 cup oil
2 cups sugar
3 beaten eggs
3 tsp vanilla
Stir together and add:
3 cups flour
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1 tsp salt
2 cups finely grated zucchini
Add the dry ingredients while alternating between the 2 cups of finely grated zucchini (I used a cheese grater.. it became really watery, the original recipe didn't say anything about removing the water but I soaked up a little bit because I didn't want the batter to be too goopy). I did skin my zucchini, that's really just personal preference. It won't change the texture either way.
After you pour the batter into a bread pan (or two, as you will see in my picture I had too much and it went over the edges of my pan), mix up 1 tbs sugar, 1tbs brown sugar and 1/2 tsp cinnamon. The sprinkle it on top of your batter. It'll make a great, sweet, crispy crust once it's finished.
Bake at 350 for 1 hour. To check to make sure it's done, stick a tooth pick in it a few times, if it comes out clean then its done and ready to enjoy!
Healthy tip:
I made another batch a couple nights ago and instead of using oil I used applesauce. The recipe calls for 1 cup oil so just substitute it for 1 cup applesauce. I used the kind with sugar. Then I added a banana that was starting to go. It helped take some of the sugar out. I only added 1/2 a cup of sugar. It still turned out really good just a little more dense.
I made another batch a couple nights ago and instead of using oil I used applesauce. The recipe calls for 1 cup oil so just substitute it for 1 cup applesauce. I used the kind with sugar. Then I added a banana that was starting to go. It helped take some of the sugar out. I only added 1/2 a cup of sugar. It still turned out really good just a little more dense.
The ones in the muffin pan didn't turn out great. I didn't take them out in time and I forgot to spray the inside of the papers with pam. So they stuck really bad to the paper!
Hope you enjoy this recipe! Now go fill your belly with good eats!!