Saturday, July 18, 2009
HELP,,,, PLEASE!!!!! PART 2 - ZUCCHINI BREAD
(Sorry, I just realized I forgot to put Vanilla in the pic)
So I went online looking for a zucchini bread recipes and after sorting through several, this is the one I decided to go with. I used to collect cookbooks I have several to pick from, but have gotten quite spoiled with just typing in what I am looking for and up pops an amazing amount of choices. Don't ya just love internet? I did change a few things to suit my taste, just because,,,, that's how I roll...
Prep Time: 25 minutes
Cook Time: 45 minutes (for my 6 mini loaves cook time was 28 minutes)
I used canola oil spray to grease my pans.
3 cups flour
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon*
1/2 teaspoon nutmeg*
1/4 teaspoon allspice*
1/2 teaspoon ginger*
* I used 1 1/2 teaspoons pumpkin pie spice and 1 3/4 teaspoons cinnamon
1 cup vegetable oil (I used canola oil)
1 1/2 teaspoons vanilla
1 cup light brown sugar *
1/2 cup dark brown sugar *
*I used 1 cup dark brown sugar and 1/2 cup light brown sugar (it's what I had on hand)
2 cups grated zucchini (apprx. one 12-inch long zucchini)
Preparation:Preheat oven to 350 degrees F. Grease and flour 2 loaf pans (I used 6 mini loaf pans). With a wire whisk or fork (Using an electric mixer may make your bread rubbery) combine first set of ingredients. In a separate bowl, combine the second set of ingredients. Gradually add the dry ingredients to the wet. Combine, but don't over mix. (Over mixing may make your bread rubbery).There will still be lumps. Fold in zucchini. Spoon into pans.
Do not add any more liquid as this batter is a little thicker than usual. Not to worry. The zucchini will let some liquid out as the batter bakes.
I hand grated the zucchini. It was not stringy in the bread at all.
This recipe filled these 6 pans perfectly!
YUMM-O!!!!! I gave away 3 loaves and we ate 3 loaves.... Warmed with butter,,,, the best!!!
I will be making more for the freezer, double wrapped. They keep well frozen. These tiny delicious loaves are perfect for a quick breakfast...
This recipe was adapted from About.com Desserts / Baking Zucchini Bread By Carroll Pellegrinelli