Wednesday, October 4, 2017

Zucchini Bread

I'm receiving an abundance of eggs these days, so I am baking and cooking up a storm. Some recipes are for the freezer, and some for family and friends.
Gathering all of my ingredients first, makes baking so easy. If you have the patience to measure it all out before assembling, I highly recommend it.

Grease and flour 2 9x5 loaf pans. (8x4 will work too). I used small 3x6 paper pans, so that I can share them. I did not grease or flour these pans. Preheat oven to 325*.

Beat eggs and sugar in a big bowl until creamy. 

Add oil and vanilla. Beat a moment more. 

Sift together flour, baking soda, salt, baking powder, and cinnamon. Add to the egg mixture. It will be super-thick, like cookie dough. In fact, it will be so thick that you'll wonder if you measured wrong. You didn't. 

Chop walnuts. I like mine small. Grate zucchini. Add them to your dough.

That's my spatula standing up in the dough. Zucchini is so wet that it needs a good thick dough. 

Work it together by hand. I hope you're using a big bowl. The dough will thin out a little as you stir.

Pour into pans. I put my little paper loaf pans on a baking sheet first. Bake until a toothpick or knife inserted into the middle comes out clean. Cool on a rack for 15 minutes before removing from pan. Add a little butter, or eat as is. Either way it's delicious.

Zucchini Bread:
  • 3 eggs
  • 2 1/4 C organic cane sugar; white sugar will suffice
  • 1 C olive oil
  • 3 t vanilla extract
  • 3 C flour
  • 1 t baking soda
  • 1 t salt
  • 1 t baking powder
  • 1 T ground cinnamon
  • about 2 C zucchini: if my grated zucchini measures slightly more, I'm ok with that
  • about 1 C chopped walnuts; I just add a handful
  1. Combine eggs and sugar. Add oil and vanilla.
  2. Sift dry ingredients together. Add to the wet ingredients.
  3. Add grated zucchini and chopped walnuts. Bake at 325* for an hour, checking at 45 minutes.
  4. Cool 15 minutes on a wire rack before removing from pan.

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