bikini bread

The title of this post is a little misleading, this bread is in no way bikini-related. Bikini bread is what Sam’s little brother used to call Zucchini Bread and I think it’s cute so I’m sticking with it. My dad gave me 2 GIANT zucchinis (is that the correct plural version or is it zucchin-I, either way they were ginormous). I had one to use before it went bad, so I decided to try my hand at zucchini bread. I found this highly rated recipe on AllRecipes.com and gave it a try. It was good, but I’m still on the hunt for the best zucchini bread recipe out there so if you have one please share. I think this is a good “base” recipe and it can only get better!

Here’s what you’ll need:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (optional)
  1. Grease and flour two 8 x 4 inch pans (or 1 mini-loaf pan). Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Shred the zucchini using a food processor if you have one, saves a ton of time and mess. I left the skins on but it’s really up to you if you want to peel the zucchini first or not, there is no difference in the finished product.

This particular zucchini yielded about 6 cups, told you it was huge. I decided to freeze some for future bikini bread ventures.

Always remember… labeling is our friend.

If anything, under-bake the bread so it’s super spongy inside and not dry.

Not bad for my first attempt!

 

zucchini bread
Recipe Type: bread, breakfast, dessert
Author: allrecipes.com
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 12
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (optional)
Instructions
  1. Grease and flour two 8 x 4 inch pans (or 1 mini-loaf pan). Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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2 Responses to “bikini bread”

  1. Mom
    July 5, 2012 at 3:49 pm #

    remember… zucchini cake is always good too!

    • July 5, 2012 at 3:59 pm #

      Send me the recipe!

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