Without a doubt, one of my biggest weaknesses is cake-y bread. Banana, blueberry, anything that is also good in muffin form. Today, I bring you one of my favorites, in celebration of seasonal eating: zucchini bread.
Recipe kindly passed along to me from Ryan's mother; it's a childhood favorite of my husband's.
- 2 cups sugar
- 1 cup oil
- 3 1/2 cups flour
- 4 eggs
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 2 cups unpeeled, grated zucchini
- 1 tsp vanilla
- (optional: 1 cup raisins, 1 cup nuts)
1. First, you grate two cups' worth of zucchini. This is especially good for those overly large zucchinis in the garden you somehow forgot to pick; I'm sure I'll find myself in that place in September.
I love grating fresh zucchini--it's so perfect and wet and ready. It zips along the grater, snicksnick, piles up in such a satisfactory way. Of course, I'm still finding some in my hair, but that's only because I am one of the messiest folks this side of the Mississippi.
2. Then, beat four eggs with one cup of oil. I have a handheld mixer, but I did this with a whisk. After all, I did just mention four eggs and one cup of oil? May as well burn a few calories while making it.
3. In a separate bowl, mix all the dry ingredients.
4. Add to egg mixture, alternating with zucchini. Stir in vanilla (and raisins and nuts--I didn't use them, but others might like the added kick).
5. Divide into greased and floured 9 x 5 pans.
6. Bake at 350 for 55 minutes, or until toothpick comes out clean.
7. Let stand at room temperature for ten minutes, then turn out on a rack to cool.
For a healthier alternative, checking out this article from Cooking Light on filling fiber.