In a bowl, beat together the zucchini, sugar, egg, and oil. Is there a particular way or size to chop the zucchini? Each loaf should yield 10 slices, but that can vary depending on the thickness of each slice. Of course you can substitute yellow squash in these recipes as well! One medium zucchini will yield just enough for one loaf of Lemon Zucchini Bread… free email bonusTested, Tasted & Terrific! Makes: 8 pints. Because of its resemblance to zucchini, cocozelle squash is sometimes called "Italian zucchini." 2 cups grated yellow squash. Notify me via e-mail if anyone answers my comment. In a large bowl with a hand mixer, or of a stand mixer with the paddle attachment, combine oil, sugar, eggs and vanilla at medium speed; about 30 seconds. Bake at 350°F for 1 hour and 20 minutes or until done. Only slice what you plan to eat. I'll make this one again, thanks. Place the yellow squash in a colander over a sink to drain any … The shape of cocozelle squash is long and slender like zucchini, but the skin is dark green with pale green stripes. Loved it. There are some key tips to remember when making any quick bread. The women in my family have always enjoyed being in the kitchen, cooking and baking. Here, F&W's best recipes, like a classic zucchini loaf and variations like zucchini cupcakes. Other than that, a perfect recipe. Preheat Oven to 350° Beat cake mix and next 3 ingredients at low speed with an electric mixer for 30 seconds. Stir in zucchini. Zucchini is without a doubt my favorite vegetable so I use it in lots of recipes. Looks yummy! I just use a cheese grater, or you could use a food processor. Check the bread after about 40 minutes by inserting a toothpick into the thickest center part. Inch ceramic baking dish instead of loaf pan for one hour. Step 3, Add to egg mixture and stir until well blended. Preheat the oven to 325 degrees Fahrenheit. Zucchini bread is the perfect recipe for using up a garden's worth of summer's favorite vegetable. … 1 cup oil (I used extra light olive oil but any type of vegetable oil may be used.) Zucchini Bread is the best thing you can make with summer’s favorite vegetable. Besides the color, the main difference between the two vegetables is the shape. Its sweet, moist and will become a family favorite! Turn the recipe into Zucchini Bread Muffins by dividing the batter between muffin cups. 3 cups grated fresh zucchini; 3 cups all-purpose flour; 1 cup granulated sugar; 2 large eggs; 2 teaspoons baking soda Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers.. Thank you! I just made this too and didn’t see the note about draining the water either yikes!! Pecans or chocolate chips could also be used. Ingredients for Yellow Squash Bread. Feel free to add your own touches to this recipe. Mix flour, salt, baking soda and cinnamon. 1 cup chopped walnuts. Very good even though I forgot about it in the oven. . Step 5, Turn into a greased and floured 9 x 5 x 3 inch loaf pan. Beat eggs, oil, vanilla, and … It was all we could do to keep from cutting into the delicious loaf, hot from the oven, but grandma always made us wait until it was cool enough before digging in, other wise it would fall apart. Zucchini and Yellow Squash Bread and Butter Pickles. I should have used my judgement and not followed the directions which indicate one pan because I had a huge mess in my oven. In fact, a single serving of Starbucks Zucchini Bread … Store fresh zucchini bread in an airtight container for up to 5 days. I made 4 small loaves and ate half a loaf right after it came out of the oven. This recipe was brilliant! But Be sure to gate it, salt it and let it sit in a colander for awhile to drain off some of the excess water. Place the grated zucchini in a double layer of paper towel and (over the sink) squeeze to release the excess water. Spiced Pear Zucchini Bread. I only used 1/2 of the oil and honey that it called for. Save my name, email, and website in this browser for the next time I comment. It was one of those beloved books that had stained and dog-eared pages from years of well-loved use. This was the moistest zucchini bread I ever made delish, Delicious! But only on the grill. Goat Cheese and Marinara Stuffed Zucchini Boats, Easy Ham and Cheese Sliders Garlic Butter, Turkey and Stuffing Casserole (Leftover Turkey Recipe), All-Natural Mattress Cleaner – How to Clean Odors and Stains from Your Mattress, Tortellini Soup with Italian Sausage & Spinach. I had a slight problem, the pan size was to small, so I used 2 pans and had to adjust the baking time and temp for both pans one was a little smaller. You can make dairy-free zucchini bread by using coconut oil rather than butter and by using non-dairy milk. 2 teaspoons vanilla. While zucchini bread may earn the reputation of being “healthy” thanks to the summertime squash that's in it, most of these veggie-laden loaves are packed with starch and sugar. Tips for making vegan zucchini bread. Stir into the wet mixture, just until combined. Tips for making the best healthy zucchini bread. For self rising flour you could omit the baking powder and soda. Zucchini is straight, while yellow squash has a fat bottom and tapers towards the neck. In a separate medium sized bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Once I had a piece I knew what they were talking about, WOW!!! My grandma loved to cook and bake for her family, and she had several beloved recipes. Here are some of my favorites: For more delicious quick bread recipes, try these: Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. Took about a hour and a half to cook it.. You will be happy you tried this recipe.. Place drained zucchini in a bowl. Will try the Cheesy Scalloped Potatoes tomorrow, Thank you! All of the recipes and tips you will find here are created with your busy family (and mine!) Advertisement. I have! When the toothpick comes out clean, the bread is ready. Any type of nuts, raisins, etc. The second time I added fresh blueberries and my family loved it.. Cutting into serving for storing is not only unnecessary but can result in your bread drying out more quickly. SUMMER SQUASH BREAD (YELLOW OR ZUCCHINI) Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. Beat sugar, oil, eggs and vanilla in mixing bowl until fluffy. There is a great recipe on Smitten Kitchen for Zucchini Bread where she suggests you leave the bread in the pan overnight, uncovered. Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. This site uses Akismet to reduce spam. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. In the refrigerator, the zucchini bread will keep for about 1 week. Bake for 1 hour. I didn’t drain it. 4 medium onions 4 cups vinegar 4 cups sugar 4 teaspoons pickling salt 1 1/2 tablespoons celery seeds 4 teaspoons turmeric. Zucchini IS a squash! Read more about Kristin HERE. Luckily this recipe makes 2 loaves, so you can eat the first loaf right away, and freeze the second one…or eat it later for dessert. It is calculated per loaf because the serving size will depend on how thick you slice it. I'm a busy wife and mom who loves to cook, bake and create. What if I only have self-rising flour??? How did yours turn out? Our recipe is sweet and moist and so delicious; it’s a family favorite that’s been passed down for generations! Wrap in silver foil when cool. While not as common as zucchini, yellow or scallop squash, cocozelle is a flavorful summer squash that works well in zucchini bread. Thankfully we still have the recipe for her famous zucchini bread. Smells great. Tender and moist and a great way to use up your garden zucchini this season! Gather the ingredients. Preheat oven to 325 degrees F. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. Ive used this recipe for years (except mine also calls for 1/2 tsp of nutmeg) and Ive never drained the zucchini and it’s turned out great. I came up with this. Flavor-wise, both are mild-tasting with a hint of vegetable sweetness. Altered recipe: butter flavored Crisco instead of oil. NO ALTERING RECIPE..The recipe is a keeper.. 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