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Zucchini Bread
8/28/2014 | Sheryl McGlochlin

Zucchini Bread

1 c. vegetable oil

3 c. zucchini, chopped

3 eggs

1 tsp vanilla

2 c. sugar

3 c. flour*

1 1/2 tsp. baking soda

1 tsp salt

1 tbsp cinnamon

Blend oil and zucchini in blender until pureed.  

Add eggs and vanilla and blend well. 

Sift dry ingredients together in a mixing bowl. 

Pour wet zucchini mixture into dry ingredients and stir well. 

Pour into greased loaf pans

Bake at 350 for 30 - 35 minutes or until a knife inserted in center comes out clean

*Use whole wheat flour or for the very best option use "freshly ground" whole wheat flour if you have a wheat grinder

Zucchini Cake:

Follow recipe, but pour batter into a greased 9 x 13 baking pan.

Bake at 350 for 25 - 30 minutes or until a knife inserted in the center comes out clean. 

Spread cream cheese icing over cake if you like

Chocolate Zucchini Cake:

Follow recipe for the cake but add 1/3 c. cocoa to dry ingredients. 

Pour batter onto greased sheet cake pan.

Bake as directed.

Spread chocolate icing over cake while warm

Icing:

Melt 1/4 c. butter in a small saucepan. 

Add 3 tbsp cocoa powder and 3 tbsp buttermilk.

Bring to a boil.

Remove from heat and stir in 2 1/4 c. powdered sugar and 1/2 tsp vanilla.

Beat until smooth

Add 3/4 c. chopped walnuts if desired.

Spread quickly over warm sheet cake. 

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