Thursday, August 6, 2009

Moist Zucchini Bread


My boss grows zucchini, and it's coming in faster than she can eat it, so she brought in a few to share. Zucchini is actually one of the things I prefer not to eat, and so at first I was going to decline the offer. But then I remembered! ZUCCHINI BREAD! So I grabbed a piece and headed home. I searched my favorite online site, allrecipes.com and found this one. I made it and took it up north with us, it was perfect, really moist and really flavorful! And don't worry if you aren't a zucchini fan, it tastes nothing like it.

I only have one loaf pan, so I just made one loaf, and then I made 12 muffins. The muffins only took 20 minutes, so if you are in a time crunch, it's a great option. Plus, they are already personal size :) And sorry for the craptastic picture. Like I said, I took it up north, I had to work with what I had.

INGREDIENTS

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.

1 comment:

tricialynn said...

i made these and my office LOVED them. i had to make my own baking powder though... with baking soda and cream of tartar. they turned out great, thanks molly!

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