Zucchini Bread
NOTES
Tips: a video on how to prepare the zucchini includes washing it first and cutting off the round end. Use the stem portion as a handle for grating. For large zucchinis, cut in half, then cut lengthwise and scoop out seeds, which carry a lot of water.
INGREDIENTS
3 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon **omit if making chocolate zucchini bread
3 eggs
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla extract
3-4 cups of firmly packed grated zucchini (1 large zucchini or 2-3 medium ones)
1 cup chopped toasted walnuts (approx; optional)
*To make chocolate zucchini bread, LEAVE OUT THE CINNAMON, substitute 1/2c flour with 1/2c cocoa powder, so you'll have 2-1/2 c flour and 1/2 c cocoa.
DIRECTIONS
1. If not already done, toast the walnuts.
2. Grate the zucchini (use a medium-size grate), drain it and squeeze it as dry as possible, and set aside.
3. Preheat oven to 325 degrees F (165 degrees C).
4. In a medium bowl, sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Set aside.
5. In a large bowl, beat eggs, oil, vanilla, and sugar together in a large bowl.
6. Add sifted ingredients to the creamed mixture, and beat well.
7. Stir in zucchini and nuts until well combined.
8. Grease and flour two 8 x 4 inch pans.
9. Pour batter into prepared pans.
10. Bake for 60 minutes, or until tester inserted in the center comes out clean.
11. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
3 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon **omit if making chocolate zucchini bread
3 eggs
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla extract
3-4 cups of firmly packed grated zucchini (1 large zucchini or 2-3 medium ones)
1 cup chopped toasted walnuts (approx; optional)
*To make chocolate zucchini bread, LEAVE OUT THE CINNAMON, substitute 1/2c flour with 1/2c cocoa powder, so you'll have 2-1/2 c flour and 1/2 c cocoa.
DIRECTIONS
1. If not already done, toast the walnuts.
2. Grate the zucchini (use a medium-size grate), drain it and squeeze it as dry as possible, and set aside.
3. Preheat oven to 325 degrees F (165 degrees C).
4. In a medium bowl, sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Set aside.
5. In a large bowl, beat eggs, oil, vanilla, and sugar together in a large bowl.
6. Add sifted ingredients to the creamed mixture, and beat well.
7. Stir in zucchini and nuts until well combined.
8. Grease and flour two 8 x 4 inch pans.
9. Pour batter into prepared pans.
10. Bake for 60 minutes, or until tester inserted in the center comes out clean.
11. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Comments