Skip to main content

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!

Labels

Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...
2 comments
Read more

Mensa Member?

I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.
Post a Comment
Read more

Nothing in the Larder

Well there's nothing left in the freezer except some peeps from Easter.  Shockingly they are good until 2016 - that's reassuring huh? This raises a few questions: Why do I keep peeps in the freezer? Well they are delicious frozen.  I don't know why I havent eaten them yet??? Why is the freezer empty? because we are getting a new refrigerator. This one is 15 years old and quite frankly it owes us nothing.  Every once it a while it lets out a big sigh. We figured we better replace it before it lets out one last final sigh. Why am I calling it the larder? Well I think of that Simpson's episodes where Moe calls Homer fancy for calling the garage a garage and not a car hole. I know it's not the same but it just makes me laugh and gives me an excuse to find that clip on youtube. So the delivery is set for the end of the week. We moved everything from the freezer to the downstairs freezer. The only thing that got thrown ou...
Post a Comment
Read more