Thursday, July 23, 2009

313: zucchini bread

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.

Ryan enjoys his zucchini bread with butter; I like mine with cream cheese. I might try it with honey. It's wonderful plain too.

For a healthier alternative, checking out this article from Cooking Light on filling fiber.

1 comment:

Rachel said...

YUM! I'm with you on those cakey breads. Every summer I make a bunch of raspberry almond loaves that are heavenly but definitely not 'healthy' in any sense of the word. Freeze them up and enjoy them in the winter! And of course zucchini bread is the classic of them all!