Zucchini Bread

First, allow me to say that I love cooking and I tolerate baking. With cooking, I've found that I can eyeball things pretty well and guestimate on a lot of things. With baking, you have to be precise. All the measuring and evening things out can just about drive me crazy. So, I don't often bake, and when I do, I really have to be in the mood to do so. With that said, here's an easy batter bread that doesn't have to be quite as precise as most baked items. 

I love zucchini bread. In fact, I just love zucchini period! This is one of the easier batter breads, and it is so tasty! Since the Manfriend gave me 2 huge bags of zucchini and yellow squash, I had to think of things to make. I did cut all of it down, shred some up, and vacuum pack it all. Thank goodness Lucinda wanted a food-vac for Christmas one year, even though she has never even used it herself! Well, let me tell you, the little food-vac got a work out!!! Luckily we like squash. This will be quite welcome this winter when good squash is next to impossible to find.

These are stacked on top of each other.

I've come to find out that many people don't like zucchini bread, they think it can be dry. Well, I have a little secret ingredient that will make this nice and moist. 

Zucchini Bread:

      Dry Ingredients

3 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 box instant vanilla pudding mix <----------- The secret ingredient! Shhhhhh!

        Wet Ingredients

3 eggs at room temperature

1/2 cup applesauce

1/2 cup vegetable oil

1 tablespoon vanilla extract

         After the Wet

3 cups shredded zucchini

1 cup walnuts coarsely chopped (optional)

1 cup raisins

Preheat oven to 350 degrees and grease 2 8x4x2 loaf pans, or line muffin tins 

In a large bowl mix all the dry ingredients together.

In another bowl, slightly beat the eggs and add in the rest of the wet ingredients. 

Once combined, add in the dry ingredients and mix until just moistened.

Gently fold in the the zucchini, walnunts, and raisins.

Divide the batter between the loaf pans or fill lined muffin tins 2/3 of the way full.

Bake the loafs 55-60 minutes, or until golden brown and toothpick is inserted and comes out clean.

Bake muffins around 30-35 minutes, or until golden brown and the clean toothpick.

See how simple! You can even fancy it up by adding some orange zest if you like a more citrusy taste.

Even some chocolate chips (dark, milk, or white) are a nice surprise. The beauty of this recipe is so many things can be done differently and you'll still have a fantastic bread!