Old Fashioned Moist Zucchini Bread/Muffins

This is a great cooking project for kids. There is a lot to do with the grating and mixing. So, if you have multiple kids everyone can have a job. It is hard to spoil this bread.

Zucchini Bread                                                                     

¼ C grated carrot

3 eggs

1 ¾ C sugar

3 tsp vanilla

¼ tsp BP

2 TB grated orange rind                                                       

1 C oil

1 tsp salt

1 tsp soda

3 C white flour (I combine white and whole wheat)

2 C raw zucchini, grated/shredded

½ C nuts (being a nut lover I use a bit more and I use walnuts)

½ C raisins (I like my raisins chopped)

2-3 tsp cinnamon

Mix the carrots, eggs, oil, sugar, vanilla, zucchini, nuts, raisins, and orange rind together.

Mix the BP, salt, soda, and flour in another bowl.

Add the flour mixture to the zucchini mixture and blend just till all is moist. Quick breads do not like to be overmixed.

If making muffins bake at 325 degrees for 18-20 minutes         

If making an 8-9” loaf bake at 325 degrees for 50-60 minutes.

If using mini-loaf pans bake at 325 degrees for 35-40 minutes.

Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 200 degrees F- or by inserting a toothpick in the center and having it come out clean.

NOTES: I do not peel my zucchini. The rind is very tender and adds wonderful color to the bread.  After grating zucchini leave it to rest for 5-10 minutes. Squeeze out excess water from grated zucchini before adding it to your batter.

I often make triple batches at a time and then freeze the batter for later. I determine how much batter I need for a loaf pan or muffins and then spoon that amount into a freezer bag. I press it flat and freeze. IT keeps many months in the freezer. It is easy to thaw on the counter. Then just squeeze it out and bake.

If healthy is your thing you can replace half the oil with applesauce.