Thursday, June 10, 2010

Zucchini Bread

Zucchini Bread

One thing the CSA has given us is an abundance of zucchini. And while it is delicious, there is only so much grilled and sauted zucchini two people can eat in a week. And so in comes zucchini bread! I found this recipe and adapted it to what we had on hand.

Makes: Two loaves

3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 tsp vanilla extract
2 cups grated zucchini

GREASE and FLOUR two 8" x 4" loaf pans
PREHEAT oven to 325F

MIX flour, salt, baking soda, baking powder, and cinnamon together in a medium bowl

BEAT eggs, oil, vanilla, and sugar together in a large bowl
MIX in dry ingredients
STIR in zucchini

POUR into loaf pans (about 2/3 way full)

COOL and Enjoy!

BAKE 40-60 min until tester inserted in the center comes out clean

My Thoughts
1. The texture of this bread is perfect. Dense, moist, and easy to eat. What every zucchini bread dreams to be.

2. This bread is sweet. Not oh-my-god-make-you-sick sticky sweet. But undeniably way too sweet for (my) breakfast sweet. This is an afternoon bread, the kind destined for tea parties and decadent coffee shops. I'm undecided whether to try baking some with less sugar or not, perfect texture and all.

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