HV Zucchini Bread

Update 7/17/2010: If you've landed here from $5 Dinners Grow. Eat. $ave. series, Welcome!  Please take a moment to look around.  This zucchini bread recipe is still one of my go-to zucchini bread recipes!. It is quick and easy, moist and freezes beautifully!  It's also really good with cream cheese. Click here for more of my zucchini recipes including Veggie Spaghetti Quick Dinner and [Green] Potato Soup.

This is another one of those hearty quick breads that is great for breakfasts or snacks.  While it's obvious that there will be veggies in zucchini bread, this particular recipe is absolutely packed with veggies!  You can substitute your pureed squash for the pureed zucchini in this recipe and you can also substitute in up to 2 cups of whole wheat flour for more whole grain goodness!  Still need to find uses for more zucchinis?  Check out this article.

Zucchini Bread

Ingredients

3 cups shredded Zucchini

1 cup pureed Zucchini (or Yellow Squash)

2 Eggs

1/2 cups Vegetable Oil

2 cups Sugar

3 cups Flour (can substitute up to 2 cups Whole Wheat)

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 Tablespoon Cinnamon

Directions

1.  Preheat oven to 350 degrees

2.  Cream together eggs, oil and sugar.

3.  Add Zucchini puree and blend.

4.  Mix your dry ingredients in a separate bowl then add to your batter.

5.  Add shredded Zucchini to the batter and mix thoroughly.

6.  Divide batter between two, greased, loaf pans.  Bake for 45-60 minutes or until inserted toothpick comes out clean.

Click here for a printable version of this recipe.