My garden is going crazy! Especially the zucchini. It is flourishing, I assume from the high humidity we have been experiencing here. I have never seen leaves as huge as this on my zucchinis. Since I seem to be experiencing an abundant crop in my city garden this year, let’s make some super moist Zucchini Bread. We are going to put in a Granny Smith apple to give this bread a slightly different taste. Let’s get baking!
- 1 Cup Flour
- 1 Cup Sugar
- 1/4 Cup Butter (cold and sliced)
Put all the ingredients into your bowl. Using the paddle attachment, mix until crumbly.
When using a large zucchini, make sure you cut it in half to see if it is seedy. If it has a lot of seeds, just scoop them out using a spoon, then shred.
- 2 Cup Sugar
- 1 Cup Crisco (veggie shortening)
- 3 Cup Shredded Fresh Zucchini (with peel on)
- 1 Cup Shredded Granny Smith Apple (one medium size)
- 2 Eggs
- 1 Tblsp Vanilla
- 1 Tblsp Cinnamon (you can use pumpkin pie spice instead, for a spicier taste)
- 1/2 Cup Buttermilk
- 2 Cup Flour
- 1 Tblsp Baking Powder
- 3/4 Tblsp Baking Soda
- 1 tsp Salt
Set oven 350 degrees. Grease 2 Loaf pans.
Put the first seven ingredients into the mixing bowl, using the paddle attachment, mix until combined. This will take a couple of minutes on medium speed. Then add the last of the ingredients on low speed and mix only until the batter comes together. We don’t want to over mix this quick bread!
Bake for 40 minutes, then take them out of the oven and top them with the Sugar Streusel. Put them back in the oven for another 15 minutes. (I put the streusel on before baking and the streusel sunk into the batter, I believe this happened because the batter is so moist and loose.)
Let cool until room temperature, then de pan.
This is sooooo…… moist and yummy! I like to toast the zucchini bread and cover it with butter. If you like walnuts you can throw some in if you like.
I have to start making another batch, my zucchinis are growing wild as we speak! (blog)