Monday, August 20, 2012

Where did the Zucchini Go to Have a Few Drinks?


Last week I had a craving for zucchini bread.  I've never made it before and wanted to find the perfect recipe.  Not sure I found the PERFECT one, but this version turned out pretty great!  I used one less teaspoon of cinnamon and chose not to add any "optional" items like nuts or chocolate chips, but otherwise followed the recipe.  I found it on Smitten Kitchen, one of my favorite food/baking blogs.  (She has the #1 ultimate recipe for Pineapple Upside Down Cake too, if that's your thing...I won a bake-off using that recipe!)

Delicious!  I ended up with some flour chunks throughout - didn't affect the taste, but looked a little strange.  Anyone know how to remedy that?  Did I just not mix enough?

Zucchini Bread from Smitten Kitchen
Adapted from several sources
Yield: 2 loaves or approximately 24 muffins
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)

Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Anyone else doing any baking these days?

Nora approves!

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