Something to do with a few zucchini (bake a bread), vegetarian
What to do with that beautiful zucchini you bought at the farmer’s market? Or that your friend gave you from her garden? Bake a bread or make muffins…perfect! This is so delicious for breakfast, as a snack, or a simple dessert. This recipe was inspired from the Original Silver Palate cookbook–one of the best cookbooks I’ve ever used. It’s worth the effort. It’s a bit on the messy side with all that grated zucchini. This would be categorized as vegetarian, but not vegan.
3 eggs, room temperature (as always)
1 1/2 tablespoons of unsalted butter, I melt it in the microwave before I add (you’ll also need a little more for greasing the pan)
3/4 cup vegetable oil
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 cups grated, unpeeled raw zucchini (about 2 1/2 nice size zucchini), after I grate it , I put it in a mesh sieve and drain it, zucchini is very watery, the trick to baking with it is to rid it of the water. Push down on zucchini while it’s draining and get the water out.
2 1/2 cups unbleached, all-purpose flour (I sometimes mix whole wheat flour in, just make sure you use 2 1/2 cups total) bread will have a browner look with whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
*1 teaspoon ground cloves (optional, this is a strong spice that not everyone likes, so feel free to omit) if you omit clove, might want to increase your cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. I spray pan with Pam and then spread a little butter around the pan, as well.
Beat eggs, oil, sugar, vanilla and melted butter until the mixture is light and thick. (I use my trusty Kitchen Aid mixer with paddle attachment). Fold grated zucchini into the mixture.
In a separate bowl, sift dry ingredients together and then stir into zucchini mixture until just blended. Add walnuts.
Pour batter into the prepared loaf pan (9×5). Bake on the middle rack of the oven for approx. 1 hour (you may need another 15 minutes depending on your oven). Remove cake, and with a cake tester, check for readiness (when the cake tester inserted into the center comes out clean.) I filled the loaf pan about 3/4 to the top. I had a little left over and was able to make 5 muffins with that leftover batter!
Cool slightly, remove from pan, and let it cool completely on a rack.
For optimum flavor, wrap the bread when it is completely cool and let it stand overnight before serving.
something to do with a few zucchini
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