zucchini bread

Excellent recipe

decreased sugar to just over 1 cup total of white and brown sugar

Used 2 cups whole wheat and 1 cup white flour.

Most recent version (8/8/23)used one small banana and one flax egg (1 Tbsp milled flax with 3 Tbsp water), 2 cups WWflour with 1c white flour, generous choc chips and walnuts.  Fabulous - best yet.  

added chocolate chips and part of a banana because the batter seemed too firm.  consider using some apple sauce or more banana instead of eggs next time

8/2021 - used 2 small bananas instead of eggs, but then needed to use one egg to moisten ingredients.  Only took 40-45 minutes to cook 

brought to Diane and Lou's 5/30/21

https://www.foodnetwork.com/recipes/trisha-yearwood/zucchini-bread-3470722 

Ingredients

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Nonstick cooking spray, for greasing the loaf pans

3 cups all-purpose flour  (1 cups regular, 2 cups whole wheat)

1 teaspoon baking soda 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1 teaspoon salt 

2 cups sugar  (1.25 cups, mix of white and light brown)

1 cup vegetable oil 

3 large eggs, beaten  (or 1.5 -2 bananas; may need one egg)(1 banana, 1 flax egg)

3 cups grated zucchini 

1/2 cup frozen grated coconut, thawed (sub generous choc chips)

1/2 cup walnuts, chopped  

1/4 cup maraschino cherries (omit)

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Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
2. In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
3. Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 40-45 minutes.  Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.