Zucchini Bread Two Ways

Last week I scored some Zucchini (thanks Erica!). Zucchini Bread was on my baking wish list so I was excited to bake. I had two different recipes and thought I would try both just to see and taste the difference.

First one from Better Home & Garden cookbook at my mom's house

Oven at 350*

8x4x2 loaf pan

50-55 mins

1 1/2 c flour

1 tea cinnamon

1/2 tea baking soda

1/2 tea salt

1/4 tea baking powder

1/4 tea nutmeg

mix together

1 egg

1 c sugar

1 c shredded zucchini

1/4 c cooking oil

mix together then add to dry

optional 1/4 c walnuts fold in last

This one was dry, kind of like dough.

Second one from the Joy of Cooking cookbook

Oven at 350*

9x5 loaf pan

Whisk together:

1 1/4 c flour

1 tea baking soda

1 tea baking powder

1/4 tea cinnamon

Blend well in a large bowl:

3/4 c sugar

2 eggs, beaten

1/2 vegetable oil

1 tea vanilla

1/2 tea salt

Stir in the dry ingredients. Blend in with a few swift strokes:

 2 c grated zucchini squeezed of excess moisture (Which really I didn't do.)

1 1/2 c ground pecans or walnuts (didn't add)

Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the pan, about 45 mins. Cool in the pan on a rack for 10 mins before unmolding to cool completely on the rack.

This one was very runny and rose more when baking.

Add this is what they looked like done.

Better Hone & Garden / Joy of Cooking

Reggie liked the the Better Home & Garden, I liked the Joy of Cooking one. Both were very good, but we did find out that zucchini bread doesn't do much for us.