The one thing I had to make was cinnamon zucchini bread,
especially when I found the recipe! I love cinnamon and couldn’t resist testing
out this recipe. One thing I loved about
the recipes I picked from BettyCrocker.com is that both took whole wheat flour!
I have had a bag of it in the freezer for, goodness, 2 years??? It was the
perfect time to bust it out and get it used.
I really love the smell of cinnamon baking and this bread was delicious!
Loved the crusty cinnamon on top and the flavor was great!! I will definitely make this again, no
questions about it!!
3 cups shredded zucchini (2 to 3
medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal® all-purpose or
whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
Topping
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or
margarine
1. Move oven rack to low position so that
tops of pans will be in center of oven, Heat oven to 350°F. Grease bottoms only
of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking
spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla and
eggs until well mixed. Stir in remaining ingredients. Divide batter evenly
between 8-inch pans or pour into 9-inch pan. I actually did 4 small/medium loaves using
our pampered chef mini loaf stoneware.
3. In small bowl, mix topping ingredients
with fork until crumbly; for 8-inch loaves, sprinkle evenly over batter in both
pans. For 9-inch loaf, sprinkle over batter in pan.
4. Bake
8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20
minutes, or until toothpick inserted in center comes out clean. Cool in pans on
cooling rack 10 minutes.
5. Loosen sides of
loaves from pans; remove from pans and place top side up on cooling rack. Cool
completely, about 2 hours, before slicing. Wrap tightly and store at room
temperature up to 4 days, or refrigerate up to 10 days.
I used the mini loaf pan for all my batches
and total I had 26 of them!! I loved this recipe, I am a huge cinnamon fan and
this was so yummy!!
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