Zucchini Bread Done Right: Recipe One

Zucchini Bread: You either like it or despise it.

I fall in the first group, but am always trying to move the second one in with me.  So…

…I adapted two new zucchini bread recipes in the hopes that you guys who are wrinkling your noses will like at least one of them.

COME ON!  Try something new.

In today’s recipe, I was hoping the coconut oil would give the bread a lighter, less zucchini-ish taste with a hint of sweet tropical yum.  It was a success!

OMT's! Zucchini Bread

Yield: 2 loaves

Ingredients

  • 1/2 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 4 eggs
  • 2 cups white sugar
  • 1 cup coconut oil
  • 3 1/2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 cups grated zucchini (skin on)
  • 1 cup raisins

Instructions

  1. Sift (or whisk together) flour, baking soda, baking powder, salt and cinnamon.
  2. In a large bowl, whisk the eggs until frothy. Gradually whisk in sugar, then vanilla, followed by the coconut oil.
  3. Add flour mixture alternatively with zucchini into the egg mixture.
  4. Stir in nuts and raisins.
  5. Pour into two 9x5 inch greased and lightly floured loaf pans.
  6. Bake at 350° for 55 minutes, but start checking for browning at 45 minutes.
  7. Remove when toothpick comes out clean from center of loaf.
  8. Let cool for 10 minutes in pan, then run knife along inside edges to loosen, then turn out onto racks to cool completely.

Notes

Adapted from allrecipes.

http://ohmrstucker.com/zucchini-bread-done-right-recipe-one/

No?  Yes?  On the fence?

Maybe the pics will help.  I started with the cut open loaf to show you the yummy goodness:

Zucchini Bread Done Right

The aroma got to me and I needed sustenance while I shot the pics: Bite One

Zucchini Bread Done Right

Seriously, the coconut oil made this loaf: Bite Two and Three

Zucchini Bread Done Right

The nuts, oh man, the combo of the walnuts and pecans. Bite Four:

Zucchini Bread Done Right

I was trying to make it last, cause let’s face it, I probably could have eaten most of that loaf in one sitting.  Bite Five:

Zucchini Bread Done Right

One more taste. Bite Six:

Zucchini Bread Done Right

After I devoured the last morsel, I was left with the saddest pic:

Zucchini Bread Done Right

I almost threw in some mini chocolate chips, but because I knew we’d be eating this for breakfast I refrained.  But, if Sweet E was here (and had teeth), I would have totally thrown them in.

In conclusion, those of you telling me you hate Zucchini Bread:

Zucchini Bread Done Right

You cray-cray.

Next week: Recipe #2

 

Please Share on Your Favorite Social Media! ~ OMT thanks you! ~
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Comments

  1. I love zucchini bread! Here’s to hoping we get a bunch in our next CSA pickup!!

    • Mrs. Tucker says:

      It took about 3/4 of one large zucchini to fill the required grated two cups that the recipe called for (just so you know). I gave some to my SIL and she loved it too (as well as Husband).

  2. I love zucchini bread and just got a giant zucchini from a friends garden. I see a weekend project ahead….. Found you over at Tasteful Tuesdays. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
    Lori
    Lori’s Culinary Creations

  3. This looks wonderful! Definitely trying this with the coconut oil! No raisins though… lol. Not a raisin girl. Stopping by from Anyonita Nibbles. Off to browse your other posts…

    Julia @ Mom on the Run x2

    • Mrs. Tucker says:

      The next time I make it, I’m leaving out the raisins and throwing in chocolate chips. The coconut oil is to die…TO DIE!

  4. This recipe looks great! I found you through Adorned from Above and would love for you to come share at my From the Farm Blog Hop!
    Lisa
    Fresh Eggs Daily

  5. Oh my zucchini bread is sooo delicious! I love the idea of adding in the coconut oil. Totally going to try it out. Pinning 🙂

  6. You didn’t even save a bite for me!

  7. I love zucchini bread! I have pinned this recipe so that I can make it one day real soon. I’m Deanna from Gloriously Made and I was one of the co hosts from last weeks Tasty Tuesday. Thank you for linking up your zucchini bread recipe. I’d love for you to visit my blog sometime and follow if you like.
    Hope you have a great night,
    Deanna

    • Mrs. Tucker says:

      This bread is hearty and delish, but if you want a lighter zucchini bread, a new recipe/post will be up on Monday. Thanks for visiting!

  8. Love that you tried coconut oil & loved it! I made zucchini bread last week w/ my mom’s recipe – which is fairly similar (no raisins here either). I made a “better for you” version and thought of coconut oil AFTER I had gotten back from the store. I too thought it would be yummy. Glad you tried it and that it was. I’ll have to get it for the next batch!

  9. Ruth Cataldo says:

    This recipe looks delicious – I just got given a huge batch of zucchini from a friend’s garden so I may have to make some of this….looks too good! Thanks for linking up with us at Tasty Tuesdays this week! Ruth x

    • Mrs. Tucker says:

      Lucky you to be from a friend’s garden! This is the perfect way to use some zucchini, and the loaves freeze perfectly.

  10. We made zucchini bread way back when. It’s delicious. I haven’t made it in a while though. Maybe it’s time!! Your friend, Linda

  11. Looks good- can’t wait to try!

Trackbacks

  1. […] seen the first zucchini bread recipe, and as promised, today’s post includes the […]

  2. […] that zucchini-pickin’ time of year again and I have the perfect recipe for your harvest: Sour Cream Zucchini […]

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