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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Bread Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
8 oz zucchini, trimmed
1/2 C canola oil, plus extra greasing
3/4 C sugar
2 large eggs
1 tsp vanilla
1 1/2 C unbleached all-purpose flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/2 C chopped, pitted moist pack prunes
1/3 C chopped walnuts
Directions:
Directions:
Preheat the oven to 350 degrees. Grease and lightly flour one 8 1/2 X 4 1/2 loaf pan or 3 6 X 3 loaf pans. Using the large holes of a box grater-shredder or the large holed shredder blade of a food processor, shred the zucchini. You should have about 1 cup. Set aside.
In a bowl, combine the oil, sugar, eggs and vanilla. Beat vigorously with a whisk or with an electric mixer on med. speed until pale and creamy, about 1 min. Stir in the shredded zucchini until blended. In a bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, prunes and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into the prepared pan(s).
Bake until the bread is firm to the touch and pulls away from the pan sides, 50-60 minutes for a large loaf, 35-40 minutes for small ones. A cake tester inserted into the center of a loaf should come out clean. Let cool in the pan(s) on a rack for 10 min. Turn the bread out, place upright on the rack, and let cool completely.
Personal Notes:
Personal Notes:
Daughter of Mary (Lane) Atkins

 

 

 

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