Friday, July 25, 2008

Garden Fresh Zucchini Bread

Our sweet neighbors let us use their garden this year to plant whatever we wanted to since they weren't going to use it. Because we are first timers, we weren't sure what was going to happen, and not much did to be honest. But, we are so proud of the one zucchini that grew and I couldn't wait to make lots and lots of zucchini bread with it! Look how big it got! I made 4 loaves and didn't even use half of it!

I'm not much of a photographer, but look at all those beautiful bits of zucchini in that bread!

Zucchini Bread

1 1/2 C all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground nutmeg
1 C sugar
1 1/2 C shredded, unpeeled zucchini
1/4 C vegetable oil
1 egg
1/4 tsp lemon peel
1/2 C chopped walnuts or pecans (optional)

*grease bottom and sides of 8x4x2-inch loaf pan. (note: I have the Williams and Sonoma loaf pan, and it's twice as big, so I had to double the recipe. Be sure to check your pan size)
*combine flour, cinnamon, baking powder, salt, and nutmeg in medium bowl. I like to use a whisk for my dry ingredients to keep them light and airy.
*in another bowl, combine the sugar, zucchini, oil, egg, and lemon peel.
*add dry ingredients to zucchini mixture and stir just until moistened. Fold in walnuts or pecans.
*spoon batter into prepared pan and bake for 45 minutes at 350.
*cover with aluminum foil and bake another 10-15 minutes or until center is cooked through.
*cool on wire rack for 10 minutes before removing loaf from pan to cool completely on the wire rack.
*I like to brush the top of the loaf with melted butter and sprinkle with a cinnamon/sugar mixture for a little extra health benefit. SO GOOD!


1 comment:

Katrina said...

Wow! Yum! I can't speak more than that. :)