Tuesday, September 11, 2012

Zucchini Bread

I recognize that some of you (if more than one person is reading this) may be tired of all the gardening blog posts. Probably just as tired as everyone within my circle of friends is of zucchini. But I will not rest until the last blossom has come and gone and I have pulled the plants from the earth with my bare hands, which should probably be in the next few weeks. Honestly I'm probably projecting my feelings about zucchini on to you. It's almost embarrassing to have this much of it. But I am poor enough and close enough to the college experience to be physically incapable of turning down free food, which this zucchini essentially is.
So, here it is from me to you: zucchini bread! This recipe is easy to use and pretty much fool proof. I don't bake much, so my confidence when attempting this was so-so, but it turned out beautifully and used up a giant zucchini. 

What you're gonna need:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chocolate chips 
In a moment of honesty I need to share with you, that the original recipe called for walnuts and I thought "I don't want walnuts. Who the hell would want walnuts in this? I'm gonna put in chocolate chips instead" as if that is a reasonable substitute. It turns out, it was, but just so you know you can put walnuts, or raisins, or whatever you want in this bread.

So first you need to grease and flour two 8 x 4 inch pans. I double the recipe and got 3 large loaves, so maybe I was off with my pouring into the pans. Do whatever you want, I trust your judgment on this one. Then preheat oven to 325 degrees F (165 degrees C). 

Next, sift flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. 
Like so...
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. I did this by hand for two reasons. One, I don't like to make more dishes and involving the mixer would have added to my dish count by a large number. And two, I thought, "Well this can count as a work out for the day, right?" And I stand my that assertion. Stir in zucchini and chocolate chips until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. 

Super-easy and delicious. Also, it is a good way to get rid of zucchini, and people appreciate baked goods as gifts. I believe that if you have zucchini in your garden and you try this recipe you will become more popular, if only in your own household. Of the 3 loaves that I made I gave one away and we've eaten the other two within a week.

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