Zucchini Bread

Cream:

1/2 cup oil
1/2 cup plain yogurt
2 cups sugar
3 eggs

Add:

1 tsp. salt
1 Tablespoon vanilla
1 Tablespoon cinnamon
A sprinkling of nutmeg
A sprinkling of cloves
1 Tablespoon baking powder
2 teaspoons baking soda
2 cups shredded zucchini

Mix and then add:

3 cups flour
a handful of chocolate chips
1 cup coconut (optional)

Bake at 325 for 45 -55 minutes. Use toothpick method to see that is cooked completely.

I hesitate to put this on the blog. Doesn't everyone have a recipe for zucchini bread? It's so easy and such a great way to use your summer vegetables. This one saves you a bit of fat by using only a half a cup of oil. My kids won't eat the coconut, so I do have to make it without it, fairly often. I think it sweetens it up quite a bit though. I have to have chocolate chips. Then I feel like I'm eating dessert.

Banana/Zucchini Bread

2/3 cup soft butter
2/3 cup butter flavored crisco
3 cups sugar
Cream very well.

Add
4 eggs
3 very ripe bananas
1 heaping cup shredded zucchini
1/2 cup of milk soured with 1 Tablespoon vinegar,
or use 1/2 cup of buttermilk
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla
Mix well

Add
4 cups flour
Mix flour until white streaks are gone, being careful not to over mix.

Bake in four loaf pans at 350 degrees for 45 minutes or until toothpick comes out clean.


I had both bananas and zucchini and was looking for a way to use both. Tyler suggested it should be called Zubana bread or Alexa suggested Bazini bread.