It is funny how you wait and wait for that first zucchini to get to that right size to pick it and then a week or two later you find yourself up to your ears in zucchini. I need to start doing some research on new ways to encompass zucchini into more of my daily recipes!
This is the day that Mike has been waiting for. You see he loves zucchini bread. Nothing too fancy just simply - zucchini bread. A hint of cinnamon is added to this bread, so as it bakes it envelops you with the sweet aroma of cinnamon and sugar leaving your mouth watering for that first anticipated bite.
What I like about this bread that it is a very moist bread and like I said that it has that hint of cinnamon. Let's just say it is yummy, I think that sums it about right. Also if this bread is not eaten in the first day that it is baked it will continue to get a little more moist and it keeps for a long time. I am not sure that the zucchini gives the bread a whole lot of flavor, but it sure gives it moistness.
Zucchini Bread adapted from:
allrecipes.com
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 vegetable oil
2 1/4 cups white sugar
3 teasponns vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2 Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the cream mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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