Friday, August 19, 2011

Zucchini Bread, Cake, or Muffins

Anthropologie apron, green apple KitchenAid mixer, Marimekko oven mitt,
Crate and Barrel travel dessert plates, Baked Explorations cookbook

It's Friday! If this Friday is anything like my last three Fridays, I'll probably be baking. Which is perfect because this week's Friday's Fancies theme is "back to school." More like "bake" to school since I'd love to go to pastry school :)

My most recent baking adventures included zucchini bread and muffins! It's that time of summer when we pick multiple zucchinis a day. We picked four on Monday night. When I baked last Friday, we had five zucchinis (two extra large, two medium, and one small) in our "inventory."

We've been using zucchini slices to dip in ranch dressing and hummus. We've also added it to pizza, grilled it on the charcoal Weber, and stuffed it with quinoa. A few have been given to neighbors, friends, and family members. It was about time that I made zucchini snack cake/bread/muffins.

I decided to use one of the medium zucchinis for baking. Little did I know that one zucchini would lead to 4 cups of shredded zucchini. By the way, shredding is super easy if you use the shredding blade on a food processor.

These four cups managed to find their way into a double batch of zucchini bread. That translated into two loaves of bread and 17 muffins.

Good thing my Mom told me the muffins and bread freeze well! They also make excellent graduation presents for unsuspecting cousins :)

Zucchini Snack Cake, Bread, or Muffins
Recipe from Mom, who got it from Aunt Carol, who probably got it from The Plain Dealer

  • 2 cups flour
  • 2 cups sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups grated unpeeled zucchini
  • 1 cup raisins
  • 1 cup chopped nuts (I used walnuts)

Combine flour, sugar, cinnamon, baking soda, baking powder, salt, oil, vanilla, and eggs. Beat at medium until well mixed.

Stir in zucchini, raisins, and nuts.

Pour into greased 9x13 in. pan.

Bake at 350* for 50 minutes until toothpick/tester comes out clean.

Muffins: Grease muffin tins or use muffin liners. Fill muffin pan 2/3 of the way. Bake for about 20 minutes or until tester comes out clean.

Bread: Grease bread pan. Divide recipe between two bread pans. Bake for 55 minutes to 1 hour 5 minutes or until tester comes out clean.

You can also substitute chocolate chips for the nuts or raisins.

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  1. yay, it's friday!! if you ever need a guinea pig for your baking, you know where to find me! :)

  2. Yum!!!! I love everything and anything zucchini! I'm hoping to make zucchini pancakes this weekend! :) We had it in pasta earlier this week. Happy Friday friend!

  3. yummy sounds tasty! zucchini bread is the best! i love your apron too :) xoxo jillian:: don't miss my fishs eddy dish giveaway!

  4. Love your bake to school look!
    Zucchini bread is sooo yummy! Just melts in your mouth!

  5. I am so hungry right now and this sounds absolutely PERFECT! Too bad I'd have to go to the grocery store to eat it though :( haha, happy weekend!

  6. i love those plates cathy i totally need them! so cute you posted them up. and zucchini bread yum! thanks for sharing the recipe.

  7. I can honestly tell you that I have never tried zucchini bread, or muffin But ill deff try it! Thanks for the recipe!

    Such a cute blog, follow each other? <3

    Lots of Love,


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