Zucchini Bread
I happened to find some zucchini at Meijer last night, so I made zucchini bread. Last week when I made banana bread, I made two loaves and three mini-loaves. The two big loaves went with me to jury duty, but only one got eaten. So for the whole weekend I had a delicious breakfast/midnight snack ready and waiting. That was the idea behind making the zucchini bread, but I can already tell its not going to last that long.
You may find the recipe to be very familiar. If this recipe seems really fattening, its partially because this one yields two 9 x 5 loaves, whereas the banana bread recipe yields only one:
- 1 1/8 cups white sugar
- 1 1/8 cups brown sugar
- 3 eggs
- 1 cup vegetable oil (or 2 sticks softened butter)
- 1 tablespoon vanilla extract
- 2 cups chopped zucchini
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
Preheat the oven to 325. Cream the butter and sugar (or just mix if you're using oil), add the eggs and vanilla and stir to combine. Add the chopped zucchini (do not dry/drain). Whisk together your dry ingredients, then add them to the wet ingredients, stir until just combined. Top with walnuts, or mix them into the batter.
Pour into two greased 9 x 5 inch pans and bake at 325 for 50-60 minutes, or until a toothpick in the center comes out clean.
For the zucchini I just washed it, diced it and then pulsed it in a food processor. Last year before Lauren had a food processor we just diced the zucchini and mixed it in chunky. There was no difference in taste and I think it may have provided a little extra moisture.
That picture isn't my banana bread. The battery in my camera died last night as I was lining up my photo.
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