Monday, July 24, 2006

Knee Deep in Zucchini

I leave on vacation and return to zucchini on steroids! Here's a great recipe for all those extra zucchini. Really tasty loaf, moist, freezes well.

A note about the sinking in the middle zucchini bread: This happens all the time with this recipe. I don't mind it, but I found a good article about why it happens and how to prevent it.

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Zucchini Bread

This recipe makes TWO loaves.

3 eggs
1 cup sugar
1 cup brown sugar

¾ cup oil
3 tsp. vanilla

Combine (sift) these dry ingredients in separate bowl and set aside:
3 cups flour
2 Tbl baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon

2 cups grated zucchini (about 1 large)
1 cup chopped nuts (walnuts), optional (tossed in 1 Tbl. flour, to keep from sinking in batter)

Grease and flour TWO loaf pans. Set aside.
Preheat oven to 325F.
To large stand mixer, add sugar and oil. Beat well until sugar is creamed, on medium-low.
Add eggs and vanilla, mix well.
Add the combined dry ingredients in three batches.
Add the zucchini and nuts, mix well.

Pour into prepared pans.
Bake for 1 hour at 325F.
Test for doneness with toothpick inserted into center of loaf.
Cool 10 minutes in pan, then remove. Continue cooling on rack.
When cooled, loaves may be wrapped well in plastic wrap, then foil and frozen.

Recipe from Lisa at the American Cancer Society. Thanks, Lisa!

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At 12:22 PM, Blogger Force of Hobbit said...

I will be using this recipe over the weekend...I have been wanting to make this type of bread for a while! I am thinking of adding some shredded carrots and currants to it as well. I will let you know how this turns out!

I love your blog.

At 3:53 PM, Blogger CarolynVB said...

It's not Lembas, but it'll do. = )

FYI, mine always seems to puff and collapse slightly, the downfall of using oil, but it still tastes great and is incredibly moist.

Thanks for dropping by! = )


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