Tuesday, July 6, 2010

92. Zucchini Bread, The Best

The super-producing ability of the zucchini plant has helped it become a familiar ingredient in mainstream food. A current website actually features over 200 recipes that cooks all over the country have devised to use up that prolific garden vegetable. I have mentioned before in post #26, (Italian Zucchini Casserole), that my former garden produced so many zucchini that I felt like I was raising big and little baseball bats.

With all of that squash piling up, I was lucky to have a  neighbor come to my rescue...she gave me her recipe for zucchini bread. I have tasted others and knew, with the first bite, that my friend's recipe was superior. It has a tender, moist consistency. The cinnamon is proportioned just right and I love the addition of the raisins and nuts, although they are optional. While this bread bakes, the fragrance beckons all who are nearby to come in and have a taste.

(You do not have to have a garden to enjoy this bread...grocery store or farmers' market zucchini will do just fine).

 This special zucchini bread recipe makes 2 regular loaves or *6 miniature  loaves.

Dawn's Zucchini Bread

3 Eggs
2 C sugar
1 C oil
2 C grated, unpeeled raw zucchini
1 T vanilla extract
3 C flour
1 tsp each salt and soda
¼ tsp baking powder
1-4 tsp cinnamon
1 C nuts (optional)
1 C raisins (optional)

Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix lightly but well. Combine dry ingredients. Add to mixture. Stir until well blended.

Spray Pam lightly on the bottom of the pans. Pour into (2) 9x5 prepared pans. Sprinkle top of loaves with sugar, this will give the bread its sweet sugar crust.

Bake at 350 degrees for 1 hour. (Tent with a piece of foil if browing too quickly). Check with a toothpick for doneness. It should come away clean from testing in the center, top.

Let bread cool in pans for 15 min. before removing to rack. Loosen bread sides and lift bottom gently so it does not stick to the pan.

*Small loaves: use small pans...divide batter between 6 pans evenly. Bake as directed for 50 minutes or until done. Bread is done when a toothpick comes away cleanly from testing in the center, top.

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