May 31, 2010
Growing up, there was no time to waste when the zucchini bread came out of the oven. My Mom would beg us to let it cool, but there was no time. When you have five people all anxiously awaiting a piece you had to fight your way for firsts, seconds, and even thirds. A loaf did not last long in our household
For some reason I have never made zucchini bread. It kind of seems like some superwoman skill only possessed by my mother. However, this weekend I was bored so I decided to give it a shot. I have to say that I missed fighting off my brothers...
Recipe adapted from Betty Crocker
-3 cups of shredded zucchini (about 3 medium size zucchinis)
-1 2/3 cup sugar
-2/3 cup vegtable oil
-2 tsp. vanilla
-4 large eggs
-3 cups all purpose flour
-2 tsp. baking soda
-1 tsp. salt
-1 tsp. ground cinnamon
-1/2 tsp. baking powder
-Optional 1/2 cup of raisin, nuts, or chocolate chips
1. Move the oven rack to a position where the top of the pan(s) will be in the center of the oven. Heat oven to 350 degrees.
2. Grease the bottom only of either two 8x4 or one 9x5 inch loaf pans.
3. Mix zucchini, sugar, oil, vanilla, and egg until well mixed. Stir in remaining ingredients except nuts, raisins, or chocolate chips. Mix well. Stir in the optional ingredients if desired.
4. Bake 8 inch loaves for 50-60 minutes, or 9 inch loaf for an hour and 20 minutes or until a toothpick comes out clean (it took me and hour forty).
5. Cool for 10 minutes on wire rack. Loosen sides of loaf and remove. Cool for 2 hours.
6. Eat it quickly before everyone else.