Zucchini Bread
When I was a little girl I loved zucchini bread. There is such a unique flavor, so unexpected when you take the first bite and one you will not soon forget..!
I wish I could remember the exact moment I first tried zucchini bread, that I could remember who made it for me. If I had to guess I would say it was my Grandma Vi. After all, she is the one who gave me the church cookbook with the recipe to make it myself! Here are the list of ingredients.
♥ 3 zucchinis shredded
♥ 3 cups of flour
♥ 2 cups sugar
♥ 3 eggs
♥ 1 cup oil
♥ 1 tbsp cinnamon
♥ 1 teaspoon salt
♥ 1 teaspoon baking soda
♥ 1/4 teaspoon baking powder
Crack the three eggs into a mixing bowl and beat until yellow and frothy...
Add two cups of sugar and one cup of oil to the eggs and beat well.
In a separate bowl dump in 3 cups of flour...
Add the baking powder, cinnamon, salt and baking soda to the flour...
Whisk all of the dry ingredients together and get ready to add it to the wet ingredients in the mixer.
Add the flour mixture to the mixer 1/4 cup at a time. The dough will become stiff and feel like it will never turn into something edible.
Wash and trim the ends of the zucchini. If you do not have a processor you can shred with a cheese grater. I have done it that way many times and it works just as well.
If you are using a food processor, place the shredding disk in the processor and quarter the zucchini.
Add all of the quartered pieces to the processor and this is what you will end up. It's pretty isn't it?
Dump in all of the shredded zucchini into the batter and fold in. At first this will be a stiff process. As you continue folding in the zucchini the liquid in the zucchini will loosen the batter.
See, what did I tell you! It is nice and easy to stir and ready to pour into an oiled loaf pan.
There is enough batter for two loaf pans. Fill each 1/2 full and place into an oven that has been preheated to 350 degrees. Bake for one hour.
Robert says that this pictures looks like meatloaf with worms in it...nice...
After the bread has baked for one hour, check to see if it is done. Every oven is different and I think mine is on the low side. I had to put mine back in for another ten minutes. ( A side note on pans, the glass loaf pan always takes longer to bake, where as the metal loaf pan didn't.)
After the bread has cooled completely it is time to cut. Believe me when I say that it is worth the wait. The consistency of the bread is so much better.
I like to cut the whole loaf in half and then slice. There are more pieces and it makes a pretty ring on the plate.
And here is a happy customer. All of the zucchini in the bread instantly cancels out all of the less healthy ingredients. You can feel good that you got your kids to eat their vegetables...
