Thursday, October 15, 2009

Zucchini Bread

It's more a cake really, much like Pumpkin Bread, but this zucchini bread recipe is really quite tasty and ridiculously easy too. I baked the loaf (I only baked one) in a cast iron pan and it turned out just great. Try it :) Oh, one thing: I halved the recipe, and since it is difficult to half 3 eggs, I used 2. I think over all the bread had to bake a little longer, but it turned out nice and moist. Well, maybe it is also nice and moist because some of the flour-mix ended up on the floor when my little 2-year-old baking helper kneaded the flour instead of using the spoon ;)

Zucchini Bread


* 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
* 1 cup chopped walnuts

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 x 4 inch pans.
  • Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • In another bowl, beat eggs, oil, vanilla, and sugar together. Add the flour mix to the egg and sugar mix and stir. Then add zucchini (fresh or thawed) and walnuts.
  • Pour the batter into prepared pans and bake for 40 to 60 minutes, or until a stick inserted comes out clean. Cool in pan on rack for about 20 minutes, then remove from the pan and let cool completely.
Very yummy with a smidge of butter or cream cheese :)

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