|Julian's Zucchini Squash Bread Mini Loaves|
|Large yellow, peeled and seeding under way.|
Small zucchini, half peeled not seeded.
|Shredded zucchini and yellow squash.|
Today I'm using small loaf pans as this bread freezes quite well and we don't like to have too much out at one time. You can simply wrap extra loaves in plastic wrap and then place them in a zippered plastic freezer bag and use them as you need. They only take a couple hours to thaw at room temperature.
The recipe below makes two standard loaves. Fill loaf pans about 2/3 full only.
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1/2 cup sour cream
3 large eggs, beaten
2 teaspoons vanilla
1 cup vegetable oil
3 cups zucchini or yellow squash, shredded
1/2 cup raisins or 'craisins' (dried sweetened cranberries)
1/2 cup walnuts, chopped (optional)
Peel and seed the zucchini or yellow squash. Shred on a box grater or food processor, and set aside. Prepare two (2) standard sized loaf pans by spraying with food release or rubbing with soft butter. Preheat oven to 350F degrees.
Place dry ingredients in a mixer bowl with dough hook and mix on low speed until combined. Add the wet ingredients and continue to mix, scraping bowl occasionally. The mixture will seem dry. Add zucchini, raisins and walnuts (optional) and mix until thoroughly combined. (NOTE: If doubling the batch and your mixer bowl is not large enough, stir the dry ingredients together by hand. Mix the wet ingredients with a hand mixer, and stir together with the dry mixture until well combined. The stir in the remaining ingredients.)
Scoop into prepared loaf pans and bake 45-60 minutes or until a pick inserted into the center comes out clean. If using smaller loaf pans (mini loaves) then check in 35 minutes as they will bake more quickly.