Zucchini Bread Varieties

With an abundance of zucchini from the garden, I spent a couple

of days baking bread.  I love to pull a loaf out during the winter

to round out a meal or toast for breakfast.

And I had fun making new flavors, just adding what I had

on hand to my basic recipe.

I added a topping of chocolate chips and pecans to one.

Another got fresh pineapple, coconut and sliced almonds.

And some extra dark Hershey's cocoa made rich chocolate loaves.

I topped a plain loaf with extra lemony frosting.

And I think my favorite was the lemon zest and blueberry one

with a lemon glaze that soaked clear through.

The house smelled wonderful.

  I used up 20 cups of grated zucchini!

And we enjoyed sampling all the different kinds before

the were put in the freezer.  Yum!

Zucchini Bread

2 1/4 c sugar

1 c vegetable oil

3 eggs

3 t vanilla

1/2 t salt

1/4 t baking powder

1 t baking soda

3 t cinnamon

3 c flour

3 c shredded zucchini

Whisk eggs, oil and sugar.  Add the remaining ingredients and

stir with spatula until combined.

Bake in a greased tube pan or 2 large loaf pans.

Or one large and three small loaf pans.

Takes about 60 minutes.  Toothpick test.

30 minutes for small loaf pans.

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Lemon Blueberry Zucchini Bread

I omitted the cinnamon and added 2 T lemon juice,

the zest of one lemon and 2 c blueberries.

After baking and still hot in the pan, I poured over a mixture

of lemon juice and powdered sugar.  Make it thin to soak 

into the bread...not thick like a drizzle.

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Chocolate Zucchini Bread

I omitted the cinnamon and added 1/3 Hershey's Extra Dark Cocoa.

******

 Zucchini Bread With Toffee Chip Streusel

I omitted the cinnamon and added 1/2 bag of Heath Toffee Bits

and 1 c chopped pecans.  Most went in the center of the batter like a

streusel with a little left for sprinkling on top.

******

Chocolate Chip Zucchini Bread

I added 1 cup semi sweet chocolate chips and 1 c chopped pecans

mixed with a little brown sugar.  Add in the batter with some sprinkled

on top, too.

******

Pineapple Coconut Zucchini Bread

I omitted the cinnamon and added 1 c chopped fresh pineapple,

1 c coconut, 1/2 t coconut extract and 1 c sliced almonds.

Reserve a few almonds to sprinkle on top.

The next round of zucchini will be savory instead of sweet

because we love it that way, too!

♥

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