Zucchini Bread

Ignore the cooling rack marks - move along there's nothing to see here

Yes it is zucchini time.  I managed to give some away to my neighbor and my Mom so far but that still leaves me with quite a few.  Zucchini bread will be coming with me tomorrow to work to unload on unsuspecting coworkers - uh I mean coworkers. Here's the recipe:

Zucchini Bread (adapted from The Book of Bread*)

1 1/2 c flour
1 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 t fresh ginger, grated
2 eggs
zest and juice of 1 lemon
1/2 c oil
1 t vanilla
2 c grated zucchini
1 c raisins

In a small bowl mix all dry ingredients. Mix eggs, oil, vanilla, and zucchini together. Stir in dry ingredients. Stir in raisins.  Place in a 9" greased and floured loaf pan.  Bake for 50 minutes at 375 or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes and then turn out onto rack to cool.

You don't even need to drag the mixer out for this one. It's so easy. It's such a great way to use up that zucchini great recipe. The only thing I did wrong was not to flour the pan.  I only greased it as the recipe said and I had some stickage issues on the bottom. So I cooled the bread upside down (hence the cooling rack marks) and then I was able to press the stuck parts back onto the bottom. They "glued" on once it cooled.

See wasn't that easy - I got rid of 2 cups of zucchini.


*Still haven't bought this book - what are you waiting for?? I'm telling you it has good recipes in it!