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Zucchini Bread, Pumpkin Style

Cost $10, save $20

Source: Recommended by CookGo

  • 55 Min
  • 36 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🥒 3 medium zucchini, cut into chunks

  • Dry Ingredients

    • 4 Âľ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 🧂 1 ½ teaspoons salt
    • 1 ½ teaspoons ground cinnamon
    • 1 ½ teaspoons ground nutmeg
    • 1 ½ teaspoons ground cloves

  • Liquid Ingredients

    • 1 ½ cups vegetable oil
    • 4 cups white sugar

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans; set aside.

2

Place zucchini into a large saucepan and cover with water. Bring to a boil and cook until zucchini are tender, about 5 minutes. Drain zucchini, place in a blender, and blend until smooth, about 2 minutes. Let purée cool for about 10 minutes.

3

Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl until well combined; stir to eliminate lumps.

4

Place zucchini purée in a large bowl. Add oil, sugar, and eggs; whisk until well combined. Beat in flour mixture to form a thick batter. Divide batter evenly among the prepared loaf pans.

5

Bake in the preheated oven until the tops are lightly browned and the centers spring back when gently pressed, 45 to 60 minutes. A toothpick inserted into the centers should come out clean. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

242

Calories

  • 3g
    Protein
  • 36g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh zucchini for the best flavor.Ensure zucchini purée cools before mixing to avoid scrambling the eggs.Add nuts or raisins for extra texture and flavor.Wrap the bread tightly to store for up to a week or freeze for longer storage.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.