Thursday, August 4, 2011

The Basics of Baking - Zucchini Bread

Nothing says 'summer' like the fresh smell of Zucchini Bread.  This recipe has a hint of lemon and is so delicious.

Zucchini Bread

3 1/4 cups all-purpose flour
1 teaspoon salt (omit if you are using salted butter)
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 eggs
1 1/2 cups sugar
1 cup melted butter (yes - I know - it's alot of butter but it's totally worth it) (I have tried this recipe with vegetable oil instead and many times vegetable oil has a rancid taste - so I never use it for baking).
2 cups shredded zucchini
1 tablespoon lemon rind
Juice from 1 lemon
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Stir or sift the flour, salt, baking powder, baking soda and cinnamon - set aside.

In a large bowl - lightly beat the eggs.  Stir in the sugar, butter, zucchini, lemon rind, lemon juice and vanilla.  Add the flour mixture and either blend with an electric mixer or stir thoroughly by hand with a wooden spoon.  Stir in the nuts.  Spoon the batter into two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans (well - greased loaf pans).

Bake in a preheated 350 degree oven for 50 minutes or until a wooden toothpick comes out clean.  Cool on a wire rack for 10 minutes and then remove from the loaf pans. 

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