This past weekend, my daughter Alexandra–who loves to create in the kitchen–decided to make zucchini bread for our family. This is a great way to get her vegetable-resistant twin sister to eat some green veggies!
Everyone in our household enjoyed the “fruits” of Alexandra’s (aka Alex’s) labors this past week! I especially love the moistness of zucchini bread and how well it freezes. Since this recipe makes two loaves, you can enjoy one immediately and freeze the other. Bon apetito.
ZUCCHINI BREAD
(Makes 2 loaves)
Ingredients:
2 eggs, beaten
1-1/3 cups sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour (I substitute white whole wheat flour)
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Preparation:
Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
