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Recipe by Shaindy Siff

Zucchini Bread

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Parve Parve
Easy Easy
12 Servings
Allergens
1 Hour, 30 Minutes
Diets

Toast a slice, and smear with butter—amazing!   Yield: 2 9-inch loaf pans

Ingredients

Zucchini Bread

  • 3 eggs

  • 2 cups sugar

  • 1 cup oil

  • 2 cups shredded zucchini

  • 3 cups Glicks Flour

Crumb Topping

  • 1 stick of margarine or 4 tablespoons oil

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Make the crumb topping by mixing the flour, sugar, and margarine or oil by hand until crumbs form. Set aside until ready to top and bake.

3.

Add eggs, sugar, oil, and zucchini to a mixer. Mix for five minutes.

4.

In a separate bowl, mix the flour, baking soda, baking powder, and cinnamon. Then slowly add it to the wet mixture. Once fully combined, pour batter into greased loaf pans, and sprinkle crumbs on top.

5.

Bake for one hour or until a toothpick comes out clean. Freeze in a resealable bag.

About

Styling and photography by Chay Berger www.thevoiceoflakewood.com
(732) 901-5746

Zucchini Bread

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Chaya Stamm
Chaya Stamm
7 months ago

What bracha is this?

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Avigael Levi
Admin
Reply to  Chaya Stamm
7 months ago

I would guess hamotzi, but best to ask your own Rabbi, especially depending on if you’re going to eat this bread as a full meal or ‘snack’.

Ahuva
Ahuva
Reply to  Avigael Levi
26 days ago

Why would this be hamotzi? There’s no water added at all.

It’s as mezonos as banana “bread”.