The Greenhouse At Morgan Lane Blog

Georgia’s Famous Zucchini Bread Recipe.
June 21, 2010, 2:22 pm
Filed under: Recipes in General, Squash, Zucchini

Georgia’s Famous Zucchini Bread:

These breads have been given out as gifts in hospitals and medical offices in Pennsylvania, Massachusetts, Iowa, Tennessee, West Virginia, Vermont, and soon, New York…

It is terrific sliced with cream cheese for breakfast, lunch, tea, or anytime.

The bread freezes well, and reheats great.  Wrap in heavy duty aluminum foil and freezer zip bags. If you slice it prior to freezing, and wrap and freeze individual slices, reheat them in a piece of paper towel or wax paper.

When you have an excess of Zucchini, and not much time, or it is too hot to bake: You can shred the zucchini and package it in amounts for the recipe, and just defrost when needed.  The recipe calls for peeled Zucchini. You only need to peel it if the Zuke is large and the skin is tough.  Which are usually the ones that I utilize.  Seeds are ok to grate and use. Tiny, baby Zucchini, I use or freeze. 

The recipe can be doubled.  Or even halved again. I prefer to make it in regular loaf size pans. But the batter does fine in mini-loaf pans also. The recipe, as is, makes 1 regular loaf pan, plus a bit of extra batter.

This recipe can be made by stirring the ingredients in to a bowl.  So, little ones can easily help make the batter.

I accidentally left out the 1 cup of regular sugar, and it turned out fine…so, if you want to reduce the sugar, it seems ok to leave it out.

Georgia’s Famous Zucchini Bread:

3 eggs, beaten

1 cup, corn oil

1 cup, white sugar

1 cup, brown sugar

2 cups, grated, peeled zucchini

2 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 ½ teaspoons cinnamon

½ – 1 cup chopped nuts (optional) I do not usually use these.

Grease and flour 1 regular sized loaf pan.  Makes a bit more batter than 1 loaf’s worth.

In a large bowl: Mix together eggs, corn oil, sugars, zucchini and vanilla.

In a large measuring container or medium sized bowl: Mix the dry ingredients together.  Add the dry ingredients to the wet ingredients.  Stir until you are sure that there are no clumps of dry ingredients.

Pour in to loaf pan(s) and bake at 350° about 45-50 minutes.

Insert a toothpick or cake tester.  Done when comes out clean. Let cool prior to cutting.


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