Directions: |
Directions:Wash zucchini and place in refrigerator for 1-2 hours to chill thoroughly. Remove and grate (no need to peel) on box grater. (See note.) Place back in refrigerator until ready to incorporate.
Combine flour, salt, baking powder, baking soda, salt and cinnamon and set aside.
In large bowl, beat eggs. Add sugar and oil, vanilla and beat until well blended. Stir in zucchini. Add dry ingredients and nuts, if using.
Grease two loaf pans, line the bottoms with wax paper and grease the paper. Divide the batter between the two pans. Bake at 350º for 50 - 55 minutes, or until a toothpick inserted in center comes out clean.
Continued - Liz's Zucchini Bread
Cook on wire rack for 10 minutes or so. Then remove from pan, peel off wax paper, and continue cooling on rack until completely cooled.
Loaves can also be frozen after they are completely cooled, wrap in Glad Press n Seal. Then wrap in aluminum foil and place in freezer.
Makes: 2 loaves |
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Notes: |
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Notes: Note - it is best to use zucchini whose flesh is not very hard - ie. young small to medium zucchini work best. If using a larger zucchini whose flesh is harder, you need to peel it and seed the inside, as it will have much more watery seed content than a young, tender zucchini.
Also - in the summer time when zucchini is plentiful, you can grate it into 2 cup batches and place it in a Ziploc freezer bag. Freeze until ready to use. Then thaw and use in recipe.
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