Kim asked told me to make zucchini bread tonight. So, I did.
In muffin form. I don’t know if I like the idea of zucchini muffins, but we shall see how they turn out in a little bit. Waiting for them to cool. I also made a big loaf which is still in the oven for another 8 minutes.
- 3 eggs
- 1 cup of olive (vegetable) oil – I use apple sauce as a substitute sometimes
- 2 tsp vanilla
- 3 cups of flour
- 1 3/4 cups of sugar
- 3 tsp cinnamon
- 1/8 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3 cups of grated zucchini
- 1 cup of chocolate chips, cranberries, raisins or whatever else you like in your zucchini bread
Preheat oven to 350°.
Grease & flour two large loaf pans or get 24-30 muffin cups ready for batter.
Beat eggs then add oil, sugar, zucchini and vanilla. Combine all dry ingredients in a separate bowl – flour, cinnamon, nutmeg, baking soda, baking powder, salt and chocolate chips. Stir dry mix into egg mixture. Separate batter into loaf pans or muffin tins.
For muffins: bake about 55 minutes. For loaves: bake about 62 minutes. Let cool, then serve!
I just had a delicious Ecuadorian mango. So sweet and fragrant and none of the fibers that get stuck in my teeth which is always makes for an unpleasant mango eating experience.