Hello Gardeners, Bloggers, Veggie-Lovers,
Thea here, writing for the first time since the lovely and talented Adrienne left for school (we miss you!!). Today I am going to make zucchini bread and I thought it was only fitting that I share the recipe, given to me by Jackie, our very own Outreach & Volunteer Coordinator. When picking out a zucchini for zucchini bread, it’s okay to go for a larger veggie, the one I got yesterday at the Evanston Farmers’ Market is a whopping 16 inches, whereas smaller zucchinis are preferable when preparing them in other dishes because the seeds are smaller and the meat is less fibrous and more flavorful. Either way, in order to make this recipe you’ll need enough grated zucchini to fill about 2 cups.
To start off assemble the following ingredients –
Dry: 3 cups all-purpose flour (or 1 ½ cups all-purpose flour and 1 ½ whole wheat flour); ¾ tsp salt; 1 tsp baking soda; 1 ½ cups sugar; 1 tsp ground cinnamon
Wet: 3 eggs, beaten; 1 cup vegetable oil; 2 cups peeled, grated zucchini; 1 tsp vanilla extract; 1 tsp almond extract
This will yield 2 loaves of bread to make sure you also have loaf pans on hand.
Start out by prepping the zucchini. First, peel and grate it using a cheese grater. Place 2 cups of the grated zucchini in a medium bowl (and wrap up the rest for future loaves!).
Next, preheat oven to 350°F and in a separate large bowl, combine dry ingredients.
Add the wet ingredients to the bowl with the grated zucchini.
Finally, add wet ingredients to the flour mixture, stirring just until dry ingredients are moistened. **I fully recommend doing this with your hands! It’s far more effective and fun:)**
Spoon batter into 2 greased and floured loaf pans and bake at 350°F for 55 minutes and then check every 5 minutes until a wooden toothpick inserted in the center of the bread comes out clean. Cool in pans for 10 minutes. Remove bread from pans and let cool on wire racks.
:) warm, baked vegetable goodness!
respond with alterations, comments, recipes of your own!!