Tuesday, February 23, 2010

Tasty Tuesday

I don't know why, but zucchini bread is mainly thought of and made in plenty during the summer/garden months when our gardens are taken over by this funny green veggie. But if you grow it chances are you tucked some away in the freezer for winter baking. I didn't plant any zucchini last year and really haven't given it much thought till my great niece messaged me the other day saying she had a craving for some of my zucchini bread and if I could bake some and ship her a loaf. She is pregnant with her second child, so this got me to thinking about zucchini. I'm gonna be a great auntie again! :)

So, I'm hoping her Mom takes note here and surprises her with some home baked zucchini bread, if not, I'll bake some and chance the shipping and drying out excuse I gave her. I'd be happy to bake some mind you, but I just thought shipping it cross country would insure a dried out loaf not suitable for mommy or baby! So sis, if your reading this and you better, here is my recipe for my now requested zucchini bread. You can also add some mini chocolate chips or cocoa powder to the mix (just add a little more water) for a yummy chocolate zucchini bread.

Zucchini Bread

2 2/3 c. sugar
2/3 c. oil ( I use canola oil)
3 c. shredded zucchini (about 2 med.)
2/3 c. water
4 eggs
3 1/3 c. all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon & cloves
2 tsp. vanilla
1/2 tsp. baking powder
2/3 c. chopped nuts (opt.)
2/3 c. raisins (opt. replaced by 1 c. chocolate chips)

Heat oven to 350. Grease pans of loaf pans. Mix sugar and oil in large bowl. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, spices, baking powder and vanilla. Stir in nuts, raisin or chocolate chips. Pour into pans and bake for one hour or till toothpick comes out clean. Cool.

This bread is a good example of how we shouldn't keep certain flavors part time on our baking lists, esp. if you have a freezer full that needs to be eaten before you plant anymore!


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