Friday, May 21, 2010

Zucchini Bread

This bread is my favorite! It is best warm, right out of the oven, moist inside and a little baby bit of a crunchy top layer. A sliced piece of warm bread is a must... you don't need anything on it, just you, your bread and of course a glass of milk. But then really, the next morning, after resting in a ziploc baggie, another slice of bread with maybe a little fruit - makes the perfect breakfast, or snack...

In a mixer, beat eggs until foamy
Add to eggs: sugar, oil and vanilla
Continue to combine mixture
Grate zucchini and add to the wet mixture
Add flour one cup at a time, keep the mixer going
Add salt, baking soda, baking powder and lemon peel
Now for the flavor!
Add cinnamon, nutmeg and ground cloves
You can either bake in two large loaf pans, tonight I used 4 small pans
Spray in the bottom of each loaf pan
Put a little flour in each pan and kind of slide it around the bottom

Pour the bread mixture evenly into your loaf pans
Bake at 325 for 50 minutes (could be a little less with smaller pans)
Test with a toothpick, and don't overbake!
Remove from oven and let cool for 10 minutes
Turn out on a bread board
Slice and enjoy! mmmmmm

3 eggs
2 cups white sugar
2 cups shredded zucchini
1 cup oil
2 tsp vanilla
3 cups flour
1/2 tsp lemon zest
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

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