Name: Zucchini Bread, Pumpkin Style
Prep time: 15 min
Cook time: 15 min
Yield: 36
Ingredients: Zucchini, cut into chunks - 3 medium; All-purpose flour - 4 ¾ cups; Baking powder - 1 ½ teaspoons; Baking soda - 1 ½ teaspoons; Salt - 1 ½ teaspoons; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg - 1 ½ teaspoons; Ground cloves - 1 ½ teaspoons; Vegetable oil - 1 ½ cups; Eggs - 6; White sugar - 4 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Bread, Pumpkin Style

1. Zucchini, cut into chunks - 3 medium

2. All-purpose flour - 4 ¾ cups

3. Baking powder - 1 ½ teaspoons

4. Baking soda - 1 ½ teaspoons

5. Salt - 1 ½ teaspoons

6. Ground cinnamon - 1 ½ teaspoons

7. Ground nutmeg - 1 ½ teaspoons

8. Ground cloves - 1 ½ teaspoons

9. Vegetable oil - 1 ½ cups

10. Eggs - 6

11. White sugar - 4 cups

How to cook deliciously - Zucchini Bread, Pumpkin Style

1. Stage

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9x5 inch loaf pans, and set aside.

2. Stage

Place the zucchini chunks into a saucepan, and cover with water. Bring to a boil and cook until the zucchini are tender, about 5 minutes. Drain the zucchini, place them in a blender, and blend until they are pureed, about 2 minutes. Let the zucchini puree cool for about 10 minutes.

3. Stage

Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps.

4. Stage

Place the zucchini puree in a large bowl, and whisk in the oil, eggs, and sugar. Beat in the flour mixture to form a thick batter.

5. Stage

Divide the batter evenly among the prepared loaf pans, and bake in the preheated oven until the tops are lightly browned and the loaves spring back when gently pressed, 45 minutes to 1 hour. A toothpick inserted into the center should come out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.