Friday, August 10, 2012

Quick Breads!

My father-in-law dropped off some veggies from his garden and there was a couple of zucchinis.  In my opinion the best recipe for zucchinis is zucchini bread.  So I whipped up the recipe I found here - Southern Cooking at after looking through all of my cookbooks.  Even my Betty Crocker didn't have a recipe, which I was surprised.

Anyway, I reduced the sugar just a bit, about 1/4 cup because 1 3/4 cups of sugar is a lot.  They turned out great and since I had to borrow 3 eggs from a neighbor for my last minute baking expedition and I'd made omelets for breakfast, I'll send one of the mini loaves over to them.

I love the rich cinnamony flavor and the moist texture.  I'm hoping the zucchini makes these loaves healthier. Maybe part of the vegetable group.

Pampered Chef Mini Loaf Pan
I used my Pampered Chef mini loaf stoneware. Stoneware is one of my favorite baking ware. Cleans easily, makes a nice crust and only gets better with age. 

My pizza baking stone is nearly black from use, but that just makes it better and nothing sticks.


  1. Love zucchini bread. I make several loaves and freeze it.

  2. Zucchini all seems to ripen at the same time. Freezing zucchini bread is a great way to enjoy throughout the winter!