Zucchini Bread

By JewellFarm · Jan 11, 2012 ·
  1. JewellFarm

    2 c. grated zucchini
    1 tsp. vanilla
    1 tsp. rum or almond extract (or both)
    3 eggs
    2 c. sugar
    1 c. vegetable oil
    3 c. flour
    1 tsp. baking soda
    1/2 tsp. baking powder
    1 tsp. salt
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    1/2 tsp. allspice
    1/4 c. peach brandy
    1 pkg. cinnamon chips, divided

    Cooking Instructions

    Heat oven to 350°. Grease loaf pans with shortening. In a medium bowl, mix zucchini, vanilla, extract(s) and set aside. In large bowl, mix eggs, sugar and oil. Add zucchini mix. In a separate bowl, sift together all dry ingredients. Gradually combine dry and wet ingredients together. Stir in 1/2 pkg of cinnamon chips. Just before baking, top each loaf before baking with cinnamon chips, chopped pecans, quick oats
    and sprinkle with brown sugar. For loaves, bake 40-45 minutes; 20-25 minutes for muffins. Test doneness by touching lightly, they should spring back, but look moist.

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  1. FlashPointFarm
    This recipe is similar to one I got from a friend. I tweeked it, and thought that this is much better. I add the peach brandy to the zucchini and let it sit as I'm preparing the other ingredients. The last time I made it, I didn't have any Peach Brandy. I had some Creme de Cocoa though, so used that. Yum! It turned out really good! I also split the batter before I added any cinnamon chips. I only added cinnamon chips to half the recipe. The other half, I added 2 squares of melted semi sweet chocolate. Then added dark chocolate chips and topped with mini chips before baking. Divine!
  2. Buff Hooligans
    I made this in the autumn of 2010. It is fantastic and rich tasting - I threw out my other zuch bread recipes. This is the only one I'll make again.

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