Ingredients
- 1 med zucch (peeled and grated) – about 2 cups
- 1-1/2 C Grandpa’s Healthy Happy Pancake Premix
- 1-1/2 C AP flour
- 3 eggs
- 1/2 C canola oil plus oil to drizzle
- 2 C granulated sugar
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 tsp cinnamon
- 2 T lemon juice
- 1/2 C buttermilk (alt: whole milk)
- Sift together flour, salt, soda, baking powder, and cinnamon – Set aside
- Mix oil, sugar, zucchini and vanilla – Set aside
- Beat eggs until completely blended
- Fold in zucchini mixture
- Fold in flour mixture
- Pour into two well greased loaf pans
- Bake at 400º for about 45 minutes – or until knife comes out clean
NOTE: I’ve seen recipes that say to cook at 450º for 30 minutes. Another recipe said 350º for an hour. The chemistry of what is happening is this:
- At higher temperatures, for a shorter time, the outside cooks more quickly, leaving the inside not completely cooked
- At lower temperatures, for a longer time, everything cooks completely, but the bread tends to evaporate and dry out
- Banana and Zucchini bread is a balancing act. Find what works best for you.