Super Moist Zucchini Bread
INGREDIENTS [doubled in brackets]
2 c whole wheat flour [4 c] (1 1/2 c for chocolate zucchini bread [3 c])
2 t baking powder [4 t]
1 t salt [2 t]
1 T cinnamon (for apple or pineapple option) [2 T]
3 eggs [6 eggs]
(TRY 2/3 c) 3/4 c oil [1.5 c]
2 t vanilla [4 t]
1.5 t blackstrap molasses [3 t] (optional — works with banana, pineapple)
3 t (4 t) vanilla
1 c sugar [2 c]
2.5 c grated zucchini or raw squash or pumpkin (or 1.5 c cooked/mashed pumpkin or sweet potato) [5 (3) c ]
2/3 c chopped walnuts (optional) [1 1/3 c]
1/2 c shredded coconut [1 c]
1/3 c raisins (optional) [2/3 c]
2 T lime or lemon juice (optional) [4 T]
FOR FRUITY: 1 c crushed pineapple/mango/banana (1.5 bananas)/apple (pealed) or 1 orange with peel grated, then seeded, diced [2 c]
FOR CHOCOLATEY: 1/2 c chocolate chips and 1/2 c cocoa [1 +1 c]
Preheat the oven to 350°.
Combine wet and dry ingredients separately then mix together. Pour batter into 2 greased 8×4.5″ loaf pans (about 1.25-1.5 c in each) and bake at 350 for 50-60 minutes until an inserted butter knife comes out without liquid batter. Do not overcook. Let cool 10 minutes before removing from pans. For better slicing, refrigerate a few hrs.
For muffins, use two muffin pans (24 muffins), bake 15-20 minutes.
Makes 2 loaves [4 if doubled].
FAVORITES:
Stan: Sweet-potato-pineapple-walnut-cinnamon;
Kelly: Zucchini-banana-pineapple-walnut-cinnamon-molasses
Adapted from https://www.garlicandzest.com/ultra-moist-zucchini-bread/
Also see, for the best of all, Heather’s Perfect Whole Wheat Banana Bread and Double Chocolate Zucchini Bread.
PRIOR VERSIONS:
2021-08: 3 eggs plus 1 white, 2 t baking soda, 1.5 t baking powder