Thursday, July 20, 2006

Zucchini Bread

Remember that HUGE zucchini I had? Well, half of it is gone. Tonight I made zucchini bread from a recipe from Ana at Kitchen Space. I did modify this a tad. My verdict: WONDERFUL! I think it would be really good with some apples thrown in as well. So, if you have extra zucchini to use, try this great quick bread.

Zucchini Quick Bread
1/3 cup sugar*
1 egg
1 teaspoon vanilla
1/4 cup cup plus 1 teaspoon oil*
1/2 cup AP flour*
3/4 cup whole wheat flour
1 cup grated zucchini
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons cinnamon*
handful of pecans*

Preheat oven to 350 degrees F. Mix together sugar, egg, vanilla, and oil. Grate the zucchini:

Add dry ingredients to the sugar mixture. Stir until combined. Add zucchini and stir until combined. This should moisten the batter. Stir in nuts if desried. Pour into greased 8X4 loaf pan. Bake for 1 hour.

*Original recipe called for 1/2 cup sugar, 1/2 cup oil, 1 teaspoon cinnamon, and walnuts.

3 comments:

Annie said...

Good choice. That looks awesome...wish I could have a piece.

The Cookbook Junkie said...

Yummy! That looks great. I have a couple of zucchinis hanging around and I was thinking of using for a quick bread. I can't add nuts, unfortunately, so I may try a chocolate one.

Claire said...

Annie- you'll have to try this some time. It isn't overly sweet, but the cinnamon gives a GREAT flavor and, despite the low oil content, my bread was nice and moist.

CBJ - Yes! Chocolate would be good in here. Obviously the nuts are optional. SOmetimes, I even prefer my quickbreads without nuts. It depends on my mood.