Sunday, January 16, 2011

Meatless Monday: Zucchini Bread

Now zucchini bread is something relatively new to me, it's not like Cubans have any recipe that calls for zucchini, much less in a bread or cake. A few years ago a neighbor of mine brought us one of these breads and I thought it was really good, so I'm giving it a try for the first time. (I searched on-line for recipes and they are all pretty much standard). Here we go....

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (you can grate the whole zucchini, skin and all)
handful of raisins (optional)

Preheat oven to 325 F. One one bowl combine flour, salt, baking powder, soda, and cinnamon. In another large bowl beat eggs, oil, vanilla, and sugar. Add the dry ingredients to the creamed mixture, and beat well. Stir in zucchini and raisins. Pour batter into pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Let cool.

Note: No problem in freezing these for later consumption.


  1. That zucchini bread looks moist and delicious. I love your pictures showing the procedure.

  2. Not any typical Cuban recipes for it but like I make the Spanish "Pisto Manchego" using zuchini and eggplant, my grandmother loves it breaded and deep-fried, we like it grilled too, ooh u can also slice it thin and throw it in salad or enjoy wwith jus olive oil, salt n lemon. And in Mexican cooking theres tons of uses for it. sauteed with olive oil/butter, garlic, onion n fresh diced tomato which actually goes well with any cuban meal as a side:

    sauteed with pork or beef is very popular in my house:

    and yes zuchini bread is delicious too :)

  3. Lisa, the bread turned out awesome. I recommend the recipe. I'm glad you like the pictures, hope they are of service.

    Nathan, I've never heard of Pisto Manchego. I'll check out the link. :)

  4. Pisto Manchego is a sofrito of diced onion, bell pepper, garlic, fresh tomato, then you add diced eggplant and zuchini all cooked down until really soft and caramelized, just season w/ salt. You eat it with good bread and some "huevo frito" :) real yummy. You can also use it as a filling for "vegetarian" empanadas since it has a very meaty texture from the eggplant and zucchini.

    Well that's how I make it :)

  5. here's a video this guy does it almost the same :)