Sunday, July 8, 2012

The Best Zucchini Bread: Cause I've Been Looking


It's here, the zucchini bread I was planning on making, here it is. I actually managed to make something the week I talked about it, that is rare. This was one of the first zucchini bread recipes I ever tried, I've tried many others since, but I always return to this, it is, by far my favorite. One thing I always do is increase cinnamon, this recipe reflects that, I think of cinnamon as the love of a cake recipe, the perfect amount is always around a tablespoon.

Measure out flour.
Add remaining dry ingredients
Whisk it all together,
Prep the zucchini, I use a little trick, I'm going to be grating them with the box grater, so I use the blade on the side to trim off the ends.
Takes off just a little, kind of the perfect amount.
Shred the rest.
Mix the eggs and oil
Mix all together, it will be pretty dry at first, but keep going. Add walnuts and raisins. Some batters are really pretty, some are just eh. This can be downright eh. Pour into a greased loaf pan.
This bakes for ever. 1 1/2 at 350. I cover it with foil the last half hour, so it doesn't get too dark.
Remove from the loaf pan.


Slice up and serve for breakfast or with tea.



3 cups flour
1 1/2 cups sugar
1 tbsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups zucchini
1 cup walnuts
1/2 cup raisins
3 eggs
1 cup oil

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