Brown Sugar-Zucchini Bread
Yield: Makes 1 large loaf
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
Orange Zucchini Bread
Recipe By :Hometown Cooking, Aug. 2001, pg. 37
Serving Size : 0 Preparation Time :0:00
Categories : quick bread
Amount Measure Ingredient -- Preparation Method
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2 eggs -- slightly beaten
1 3/4 cups sugar
1/2 cup oil
2 t. orange zest
3 1/4 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 cup orange juice
2 cups finely shredded unpeeled zucchini
1 cup shredded coconut
Preheat oven to 350.
Grease two 8x4x2-inch loaf pans (9 inch loaf pans are a little too big).
In a medium bowl, combine eggs, sugar, oil, and orange peel.
Combine flour, baking powder, baking soda, and salt.
Add flour mixture and orange juice alternately to egg mixture. Stir just until combined after each addition.
Stir in zucchini and coconut.
Spoon batter into prepared pans.
Bake in a 350 degree oven about 55 minutes. Cool bread in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Wrap and store bread overnight before slicing (yeah, right!).
Makes 2 loaves (32 slices)
This is not exactly what you're looking for, but it's fantastic!
Caramel Frosted Chocolate Chip Zucchini Sheet Cake
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cake Desserts
Amount Measure Ingredient -- Preparation Method
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3/4 c butter -- softened
2 c packed brown sugar
1 tsp vanilla extract
2 eggs
3 c flour
1 1/2 tsps baking soda
1 tsp salt
1 tsp baking powder
2 cups shredded zucchini
1/2 cup miniature chocolate chips (or more)
Caramel Frosting:
1/2 c butter
1 c brown sugar
1/4 cup milk
1 1/2 cups confectioner's sugar
Cream butter, brown sugar, vanilla and eggs in bowl. Stir together flour, baking soda, salt, and baking powder in a separate bowl. Add flour mixture to butter mixture and stir until combined. Fold in zucchini and chocolate chips. Spread in greased 15 x 10 inch jellly roll pan. Bake at 375° for 20 minutes.
For the frosting: Bring butter, brown sugar, and milk to a boil in saucepan. Boil for 3 minutes. Stir in confectioners' sugar. Spread over cake (this is the type of frosting that hardens, so you shouldn't take your time in the spreading step).
