My Favorite Zucchini Bread

Zucchini Bread

Sometimes a recipe is perfect just the way it is written and sometimes it gets or needs a little tweaking. Heaven only knows how many recipes I’ve ‘tweaked’ over the years that I have been cooking. This recipe for zucchini bread is one that I have used since I got married, over…ummm…counting…ummm…ran out of fingers and toes…using the Hubster’s fingers and toes…31 years (that leaves 9 toes before we run out of phalanges.) Yes siree, I still have the cookbook, too. The recipe comes from the 1980 edition of the Lion House Cookbook and is my favorite recipe for zucchini bread, the standard by which I measure all other zucchini bread recipes.

Lion House Recipes
This is the 1980 edition of the Lion House Recipes cookbook. This edition can still be purchased on Amazon for a whopping $66.86 to $158.13 new or 0.16 to $86.46 used. My copy cost a grand total of $9.95 back in 1981. There is a Lion House Classics, 25th Anniversary Edition cookbook that has been available since 2004. I have that one, too, but the original book still tugs at my heartstrings when I turn its pages and see the long ago cooking stains on my favorite recipes. There are good memories attached to those recipes, memories of being a newlywed and making those first meals for John. 🙂

Today I finally did the unthinkable; I tweaked the recipe. I almost feel as if I have betrayed my best friend. The changes are very minor, but they do enhance the flavor of this long-time favorite. Instead of walnuts, I used pecans. Then again, I have never used walnuts in baking; it has always been pecans. I chopped them very small and then toasted them before adding them to the batter. The cinnamon was increased to 1 teaspoon and I also added 1/2 teaspoon of fresh, finely grated nutmeg. The last change that I made was to add some salt. The original recipe did not have any salt in it, but I like it better with the salt.

Here are some a couple of other changes you could make to it, if you are that kind of a person:

  • You can lighten it by substituting 1/2 cup applesauce for 1/2 of the oil = 1/2 cup unsweetened applesauce and 1/2 cup cooking oil
  • Use browned butter instead of oil…ohhhhhh wow!
  • Use half whole wheat flour and half white flour = 1 1/2 cups whole wheat flour and 1 1/2 cups white flour

Zucchini Bread

 

My Favorite Zucchini Bread

Recipe slightly adapted from the Lion House Recipes Cookbook

Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon finely grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup toasted chopped pecans (toasting is optional, but adds extra flavor)
  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups grated zucchini

Instructions

  1. Preheat oven to 325-degrees F.
  2. Grease well a large 8×4 inch loaf pan or 2 small 7×3 inch loaf pans. Set aside. (Please note: There was too much batter for an 8×4-inch loaf pan. I used one 8×4-inch loaf pan and one 7×3-inch loaf pan.)
  3. In large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, salt, and toasted nuts. Set aside. (I toasted the pecans in a baking pan for 8-10 minutes in the preheated 325-degree F oven.)
  4. In separate mixing bowl, beat eggs until light and foamy. Add oil, sugar, vanilla and mix well. Stir in the zucchini.
  5. Add flour mixture to the wet ingredients. and mix just until moist. (Over-mixingcauses tunnels and a coarse texture.)
  6. Pour into prepared pan or pans. (Pans should be about two-thirds full.) Bake at 325 degrees for 45 to 50 minutes for large loaf or 35 minutes for small loaves, or until wooden toothpick inserted in center comes out clean. Do not over-bake. (My ovens required 60-65 minutes baking time for the large loaf and 45-50 minutes baking time for the small loaf.)
  7. Remove from oven and allow bread to sit in pans for about 5 minutes. Loosen gently from sides of pan, if necessary, and turn out onto a wire rack to cool. To store, place in a closed plastic bag or wrap well in foil.
http://tsgcookin.com/2012/08/my-favorite-zucchini-bread/

Zucchini Bread

Comments

    • says

      Heck if I know where the time goes! When I was about 20 years old I looked in the mirror one day and saw my mother’s hips on my body. Time has just been kind of a blur since then. Time has gone so fast that I feel like I need to start carrying around one of those crazy person signs that says, “Repent, for the end is near!” just to warn everyone that time zips by so fast. LOL!

    • says

      Yeah, I’ve been on a “root canal” trip. I wouldn’t recommend it. hee hee But I’m back now, baby!! I’ve missed you too. How are you loving your new kitchen?? And, case in point . . . that “nyuk, nyuk, nyuk” was brilliant. Totally brilliant. 🙂

  1. says

    Terri… I love cookbooks. If you saw my collection of them… you would be shocked. I even have some of my mother’s cookbooks from the ’70’s. I used to look at them all the time when I was younger. Who knew cooking would be such a passion in my life. I love that you have this cookbook from your yearly days of being married and it still brings back so many memories. This zucchini bread looks amazing. Your pictures are stunning. Have you ever posted your pictures at foodgawker or tastespotting? I have never been able to get into foodgawker… but I think you definitely should with your photos.

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