Summer squash gets turned into a delectable breakfast treat with this recipe for a zucchini sweet bread. Accent the batter with King Arthur cinnamon chips and your family will devour this for breakfast. Make and freeze big batches of zucchini bread and enjoy it for months to come.
| Servings | Prep Time |
| 6 mini loaves | 20 minutes |
| Cook Time |
| 30 minutes |
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Summer squash gets turned into a delectable breakfast treat with this recipe for a zucchini sweet bread. Accent the batter with King Arthur cinnamon chips and your family will devour this for breakfast. Make and freeze big batches of zucchini bread and enjoy it for months to come.
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Ingredients
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 1/2 cup light brown sugar
- 2 whole eggs, jumbo
- 2 tsp vanilla extract
- 2 cups white flour
- 1 1/2 cups white whole wheat flour King Arthur Flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp salt
- 4 cups zucchini, shredded 2 whole zucchini
- 1 cup mini cinnamon chips King Arthur Flour
Servings: mini loaves
Instructions
- Using a food processor or a handheld shredder, grate the zucchini. Measure four cups and set aside.
- Pre-heat the oven to 350 degrees and generously spray 6 or 7 mini loaves with baking spray.
- Using an electric mixer or stand mixer mix oil and both kinds of sugar until well blended.
- Add the eggs one at a time and incorporate until blended. Add vanilla.
- In a separate bowl, mix together the flours and baking soda, baking powder and salt. Set aside.
- Add the shredded zucchini to the wet mixture and mix on a low speed, gradually adding the dry to the wet until well incorporated. Mix in the cinnamon chips.
- Fill each mini loaf pan 3/4 with mixture. Bake in oven on 350 until done and firm to the touch for approximately 30 to 35 minutes.
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