Ingredients
- 1 med zucch (peeled and grated) – about 2 cups
- 1-1/2 C Grandpa’s Healthy Happy Pancake Premix
- 1-1/2 C AP flour
- 3 eggs
- 1/2 C canola oil plus oil to drizzle
- 2 C granulated sugar
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 tsp cinnamon
- 2 T lemon juice
- 1/2 C buttermilk (alt: whole milk)
- Sift together flour, salt, soda, baking powder, and cinnamon – Set aside
- Mix oil, sugar, zucchini and vanilla – Set aside
- Beat eggs until completely blended
- Fold in zucchini mixture
- Fold in flour mixture
- Pour into two well greased loaf pans
- Bake at 400º for about 45 minutes – or until knife comes out clean
NOTE: I’ve seen recipes that say to cook at 450º for 30 minutes. Another recipe said 350º for an hour. The chemistry of what is happening is this:
- At higher temperatures, for a shorter time, the outside cooks more quickly, leaving the inside not completely cooked
- At lower temperatures, for a longer time, everything cooks completely, but the bread tends to evaporate and dry out
- Banana and Zucchini bread is a balancing act. Find what works best for you.
A VERY SIMILAR RECIPE FROM ARIZONA REPUBLIC
Jalapeño Cheddar Zucchini Bread
(Hetty Lui McKinnon, The New York Times, via “Recipe of the Week”)
Ingredients
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp granulated sugar
- 1 tsp salt
- 1½ cups (6 oz) grated sharp cheddar, plus extra for the top
- 2–3 tbsp finely chopped canned pickled jalapeños, plus 1 whole pickled jalapeño, thinly sliced, for the top
- 2 scallions, thinly sliced
- ½ cup sour cream
- ⅓ cup extra-virgin olive oil
- 1 large egg
- 2 cups coarsely grated zucchini (about 1 medium)
Directions
- Heat the oven to 350°F. Spray a 9×4-inch loaf pan and line it with parchment.
- Whisk the flour, baking powder, baking soda, sugar and salt in a large bowl. Fold in the cheese, chopped jalapeños and scallions.
- In a second large bowl, whisk the sour cream, olive oil and egg until smooth. Add the dry mixture and the zucchini, then fold gently just until no dry flour remains.
- Spoon the batter into the pan, spread it into the corners, and smooth the top. Sprinkle with extra cheddar and scatter the sliced jalapeño over it.
- Bake 50–55 minutes, until the top is lightly golden and a toothpick comes out clean.
- Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely. Serve warm or at room temperature.
