Smitten Kitchen Zucchini Bread
Source of Recipe
Adapted from several sources
Recipe Introduction
I guess zucchini bread is for hiding unwanted zucchini, because every kind I�ve ever tasted has no zucchini flavor. This is good. We have been getting zucchini with our CSA boxes and I�m stymied at how to deal with the nasty things. Fritters are one option and this bread is another good option. I did the muffins and they turned out very nicely. Next time, I would add lemon zest.
List of Ingredients
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Recipe
Preheat oven to 350�F.
Grease and flour two 8�4 inch loaf pans, liberally or line with parchment paper. For muffins line 24 muffin cups with paper liners.
In a large bowl, whisk the eggs. Mix in oil and sugar, then zucchini and vanilla.
In a bowl mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir into the egg mixture. Pour batter into prepared pans.
Bake loaves for about 60 minutes � until they pass the toothpick test. Bake muffins 20-25 minutes.
Yield: 2 loaves or approximately 24 muffins
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