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Tuesday, July 7, 2009

Making Zucchini Bread

Today I thought I would share my recipe for zucchini bread to store or as some call it, can in wide mouth pint jars. So here is the ingredient list:

3 cups plain flour
1 teas baking powder
1 teas baking soda
1 teas ground cinnamon
1 teas fresh ground nutmeg
1 cup finely chopped pecans
3/4 cup oil
1/2 cup apple sauce
3 whole eggs
2 cups white sugar
2 teas vanilla
3 cups shredded unpeeled zucchini

Prepare wide mouth straight neck pint jars by oiling well. Cut rounds of parchment paper to fit the bottom of each jar and oil this as well. Set jars on baking sheet or in a cake pan.
Preheat the oven to 350.
Combine the first 6 ingredients in large mixing bowl and make a well in the center. In separate bowl combine oil, eggs, sugar, vanilla and applesauce and blend well. Add to dry ingredients and mix well. Stir in zucchini and blend evenly. Pour batter about 1/2 inch above the half way point on the jars. Put in oven and bake for 1 hour, no less. Have jar flats and rings hot and when bread is done remove from oven and immediately screw on lids and bands. Will seal and I have had some of this bread in storage for 2 years and it is still perfect. This recipe will make about 7 pints. Also can be baked in 2 oiled and floured loaf pans.
Till next time, blessings from the McGuire homestead.


1 comment:

stella said...

Hi Greg, yeh it is very simple and will keep for a long time. you can also do banana nut bread this method with equally good results.