Sunday, September 13, 2015

Zucchini Bread

Edible gifts are my favorite type of gift. A few weeks ago I was gifted some zucchini. I immediately turned it into bread that Jeff and I ate in an embarrassingly short period of time.



It is kind of like that book If You Give a Mouse a Cookie. If you give me a cup of coffee, I am going to want something sweet to go with it. Since I drink a lot of coffee throughout the day, things like this quick bread do not last long in our house.


This bread is slightly sweet, lightly spiced and made a little more substantial with the addition of whole wheat flour. It is the perfect coffee time treat!

Zucchini Bread
makes 1 loaf

3/4 c AP flour
3/4 c + 2 Tablespoons whole wheat flour
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 1/2 c sugar
1/2 c vegetable oil
2 eggs
3 Tablespoons water
1 c grated zucchini
1/2 teaspoon lemon juice
- - -
pre-heat oven to 350F; line a loaf pan with parchment, mist with baking spray and dust lightly with flour
1. In a medium bowl whisk together flours, soda, salt, sugar and spices
2. In a separate large bowl whisk the eggs, oil, lemon juice, water and zucchini
3. Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until fully combined
4. Transfer the batter to the prepared loaf pan and bake at 350F for 1 hour, until a skewer inserted into the center of the loaf comes out clean
5. Allow bread to cool for 15 minutes before removing from pan; cool completely before slicing

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