We're having some zucchini bread and orange gardens tea today. Come on by, I'll save you some! The fruited teapot is from a friend and perfect for a Summer tea.
This recipe was given to me from a friend in Ohio years ago. I've changed it up slightly by reducing the sugar and changing the spice measurements a bit. If you have an abundance of zucchini this summer, I'd love for you to try it. It's spicy and oh, so good!
3 cups flour
1 t. salt
1 t. baking powder
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| Great use of zucchini! |
3 t. cinnamon
1/4 t. ground cloves (originally was 1 t.)
1/4 t. ground allspice (originally was 1 t.)
Some freshly grated nutmeg
3 eggs
1 cup vegetable oil
11/2 cups sugar (originally was 2 cups)
2 cups grated zucchini (if your zucchini is very large, scoop out the seeds and grate the rest)
2 t. vanilla
3/4 cup chopped nuts or golden raisins, optional
Topping: (optional)
2 T. white sugar
2 T. brown sugar
1/2 t. cinnamon
Mix together the first eight ingredients with a whisk and set aside.
Beat the eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add the dry ingredients and mix. Stir in the nuts or raisins, if using.
Mix the topping ingredients together.
Pour into 2 greased and floured 9 x 5 x 3" loaf pans. Sprinkle on the topping, if using. Bake at 325 degrees for 1 hour. Let cool in pan for about 5 minutes and then turn out to finish cooling on a cooling rack.
NOTE: I actually made 4 mini loaves and 3 mini bundts from this recipe and they took about 40 minutes to bake. You could also make muffins from this recipe. These are great for gift-giving and store well in the freezer.
I am sharing this with:
I can't wait to make your bread with the many zucchini that will await me when I return. Sounds delicious! xo
ReplyDeleteHi Kitty,
ReplyDeleteYour zucchini break looks so yummy. I love your waterfall in the background - so beautiful. Thank you for your visit today. I have added you to my list of favourites. Take care,
Karen
hi Kitty!
ReplyDeleteI love your pretty fruit teapot and the zucchini bread looks so nice on the pedestal dish. It makes for a very pretty tea. Enjoy your week.
~Clara
Yum! I have never made zucchini bread, but after seeing yours I think maybe I should make some :) Your recipes always sound so delicious!
ReplyDeleteHugs to you.
LOVE zucchini bread - these spices are perfect!
ReplyDeleteMary x
Your bread sounds great Kitty! Always nice to find extra ways to use up overly-happy zukes:@)
ReplyDeleteLooks wonderful Kitty.I just made some zucchini brownies last night...it's that time of year! =) I really LOVE the waterfall in the background. Hope you're having a good week and are able to stay cool.
ReplyDeleteThere you go again....taking an old time favorite & kicking it up a notch or two! I used to make zucchini bread every year when we lived farther out in the country & EVERYONE was giving us their produce. We never get it free anymore. Guess I'll have to BUY some so I can try your recipe. LOL It really looks good...nice & moist.
ReplyDeleteStay Cool,
Rett
Kitty, your zucchini bread looks delicious and I love the shape! It makes a pretty presentation like that. Cute teapot too. I miss my mother's zucchini bread. She always made it and I never had to because she had always supplied me with a loaf or two. I have made it but not lately. Thank you for sharing and coming to tea with me.
ReplyDeleteBlessings,
Sandi
Hi Kitty! I have to be brave and give zucchini a try! I have to confess I've never had it before...or if I did it wasn't memorable enough to leave a good imprint on my brain! lol...I love the ingredients on this recipe and seems that it would have a sweet taste which is a plus! Pining because perhaps this is my year to try zucchini!
ReplyDeleteThank You for sharing the recipe,
Lizy
p.s...love that teapot!!!
Hi Kitty,
ReplyDeleteYour post brought back fond memories of my mother who passed away 11 years ago. She use to make zucchini bread and sell it at the local farm stand. I remember assisting her in the kitchen at times. Have a wonderful day.
I haven't tried a zucchini bread with the spices in it before, but what a good way to eat a vegetable. I have mini loaf and bundt pans I could be using more often.
ReplyDeleteThanks for sharing another recipe.
Judith
That looks so delicious. I wish my zuchini plant was doing better.
ReplyDeleteUptil now it is only producing male flowers : (
I hope I will get some zuchini's though.
Have a great day.
Oh I just made some zucchini bread, it is sooooooooooooo good. Your recipe looks very similar. Thanks tons for joining Inspire Me. Hugs, Marty
ReplyDeleteI love Zucchini recipes and did a series once on my blog. It really is yummy and your bread looks fabulous - so glad you shared with Tea In The Garden!
ReplyDeleteI love Zucchini bread and use to make it all the time. We haven't had a veggie garden for a couple of years now, as hubby is not up to tilling the garden any more, Sure do miss it. Your teapot is so cute and your tea setting so darling. Wish I could join you for a cuppa, my friend!
ReplyDeleteHi, I love zucchini bread and I hope to try this recipe some time.
ReplyDeleteJulie from julieslifestyle.blogspot.com
Your zucchini bread sounds and looks amazing. I will definitely be trying this recipe soon. Thanks for sharing.
ReplyDeleteCarolyn/A Southerner's Notebook
Looks awesome Kitty. Wish I had a slice with this mornings coffee. Our zucchini didn't do so well this year but I will try this!
ReplyDeleteThanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
ReplyDeleteMiz Helen
Hi Kitty, I just picked 4 zucchini from the garden today. Planned on making my recipe, but I think I will give yours a try. Great idea to bake it in a bundt pan! Thanks for sharing the recipe with SYC.
ReplyDeletehugs,
Jann
I've been on the lookout for a zucchini bread recipe. I'm looking forward to giving yours a try. Have a great week!
ReplyDeleteThe perfect way to use an abundance of zucchini!
ReplyDelete- The Tablescaper
It looksdelicious, and the tea pot is adorable!
ReplyDelete