Zucchini bread! When it comes to bread recipes this one stands out from the crowd. The moist, sweetness always leave you wanting more of this bread. From experience I can tell you that everyone you give a piece of Zucchini bread will ask you for the recipe. It tastes that good. Even when we made it this time we were asked for the recipe. Instead of telling everyone we meet, over and over how to make this recipe I can now tell them to check the website.
Another Zucchini Recipe
The preparation of Zucchini dishes, to me, isn’t that well known in Trinidad and Tobago. People may wonder about other ways to cook it, instead of the normal currying or stewing, since the Zucchini is similar to lauki (loki, white gourd, chinese melon, long melon); a vegetable we use in our cooking. So this recipe could be added to your list of Zucchini recipes .
So next time you are shopping at the supermarket and you see Zucchini, buy one and try the recipe. I promise you when you’re done you’ll be asked for the recipe as well. It will be up to you to give it to them or ( in a whisper) keep it as your little secret. Don’t worry I won’t say anything 🙂 Enjoy!
Zucchini Bread Recipe
In making the Zucchini bread follow the recipe closely because I wrote down everything exactly as it happened. I was a little more technical because I wanted the recipe to come out perfect when you try it. I gave the specific baking pan size we used and the oven temperatures so pay close attention to this. Other than that everything else is straightforward.
1 medium zucchini, grated (will yield about 4 cups)
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 cups sugar
1 tbsp. mixed essence
1 tbsp. almond essence
1/2 cup oil
3 cups. flour
Bake at 250 degrees F for 30 minutes then at 300 degrees F for 45 minutes.