Remember a few weeks back when a friend gave me a zucchini the size of a baseball bat? Well, I ended up with another one and a yellow summer squash that is the same size. I needed to find a way to use the zucchini before it went bad. I shredded the zucchini in my food processor & went to work.
I had received an email earlier in the month with a great looking zucchini bread from Pamela’s Baking Mix. I chose to use this recipe & modify it slightly to my needs. Here is what I did:
2 cups Pamela’s Ultimate Baking & Pancake Mix
2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups grated zucchini, blossom end removed
1/3 cup oil + 1 TBSP coconut oil (I used Tropical Traditions)
2 eggs
1/2 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
1/2 cup chocolate chips
Whisk together Pamela’s Baking Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini .
Pour into greased loaf pan (8×4) and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let bread cool in the pan for 5 minutes. Remove from the pan & place on wire rack.
NOTE: This bread is very moist. You can lessen the moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Also, I doubled this recipe & only added chocolate chips to half of the batter. I added nuts to the other half. YUM!!
Variation: You can make these into muffins by filling greased muffin tins and baking for 30 – 35 minutes.
This bread rocks!! Jon loved it and is consuming it at an alarming rate.
More Zucchini ideas:
I still had 4 cups of shredded zucchini left, even after doubling this recipe!!! I used some on my salads. I used some as pasta & topped with leftover taco meat, black beans, cheese, black olives & tomatoes. Delish! It could be used to make zucchini pancakes or waffles. The possibilities are endless. Now I know what to do with my baseball bat of a yellow summer squash, too!
Hope you all are enjoying your weekend!
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
Nice!
Thanks Pam!
yum! that sounds delish. i now know how i'm using up some of my zuch!
We can't get enough!! I need to make more soon!!
This looks so good! I have a zucchini in the fridge…I'm makin' it!
Let me know how you like it!
It took me awhile, but I made the muffin version and can't stop eating them!!
http://www.glutenfreebetsy.com/2009/10/winner-and…
you know me…my eyes get BIG every time i see something sweet.
also, about the coconut oil. i was looking at some yesterday and noticed it had like 13 grams of saturated fat….is the tropical traditions brand pretty healthy? thoughts?
Yes, the coconut oil is higher in sat. fat. However, according to what I have read, it is extremely healthy for you. There are many benefits of saturated fats. Of course, this is in moderation. I have a book from Tropical Tradtions on Virgin Coconut Oil.
I have just started to use it in cooking. I am often replacing the butter I was cooking with with coconut oil. Same calories & fat per TBSP. I don't cook with a lot of butter, but what I was using is now coconut oil instead.
interesting. thanks for the info. i usually use butter in my baking(which also has a high percentage of sat. fat) but i was wondering about coconut oil vs. canola oil. i'll have to do some reading.
Looks delish, Kim–zucchini bread is one of my faves! FYI–Alisa over at One Frugal Foodie is having a big giveaway of Pamela's products that ends tomorrow.
We just had a savory zucchini dish with dinner. Yum.
Shirley
Thanks! I will head over to Alisa's blog & check it out.