It is the season for zucchini and we have an abundance of it. When we got back from our vacation we had four zucchinis ready to go. What are we going to do with all of this zucchini?? EAT IT! So I decided to make some zucchini bread today. Honestly, it should be called zucchini cake because it is more of a cake than a bread. It doesn't require a yeast or self rising flour. It's really a cake batter poured into a bread pan.
So, if you have a bunch of zucchini and do not know what to do with it all... make some bread. This is a recipe that I slightly modified from the Joy of Cooking. If you don't own this recipe book, go buy it. No seriously, get up and go buy it now.
Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan. Whisk together:
- 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 3/4 cup sugar
- 2 large eggs, beaten
- 1/2 cup shortening
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Stir in the dry ingredients.
- 2 cups grated zucchini, squeezed of excess moisture
Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the pan, about 45 minutes.
Cool in the pan on a rack for 10 minutes before un-molding to cool completely on the rack.
1 comment:
that looks real darn yum!
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