Down on the Farm, we love our zucchini bread! What could be simpler than zucchini bread? Most recipes, including these, can be made entirely by hand. We've had zucchini bread continuously for at least two weeks-- three different versions. I can't remember what the first was called, so I'll just post the two most recent recipes.
These two breads couldn't be more different. The Broadway Zucchini Bread-- named after the now defunct retail chain in southern California which served this bread in its cafes-- is thin, only about an inch and a half high. Zucchini Bread rises out of the bread pan and is topped with sesame seeds. Both are simply delicious spread with some soft cream cheese.
Enjoy!
From The Broadway
department stores kitchens
THE BROADWAY ZUCCHINI
BREAD
Makes 2 thin loaves
½ C oil
1 C sugar
2 eggs
1 C grated unpeeled zucchini
1 ½ C flour
1 ½ tsp cinnamon
¾ tsp baking soda
¼ tsp baking powder
Preheat oven to 325o. Blend together oil and
sugar, and beat eggs into mixture one at a time. Place grated zucchini in a
separate bowl and fold egg mixture into zucchini. Sift together remaining
ingredients and gradually add to zucchini mixture, mixing well. Pour batter
into 2 greased 8x4 inch loaf pans and bake 1 hour.
NOTE: My recollection is that this recipe bakes in less than one hour, but I could be wrong.
~~
ZUCCHINI BREAD
Makes 1 loaf
3 eggs
2 C sugar
2 C zucchini, shredded
¾ C vegetable oil
1 tsp vanilla
3 C flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp salt
3 Tbsp sesame seeds
Preheat oven to 350o. Beat eggs until foamy. Add
sugar, oil, and vanilla, beating well after each addition. Stir in zucchini,
flour, cinnamon, baking powder, and salt, and pour batter into greased and
floured 9x5x3 inch loaf pan. Sprinkle sesame seeds over top of batter. Bake 1
hour 15 minutes, or until wooden stick inserted in center comes out clean. Cool
bread in pan for 10 minutes before turning out.
NOTE: At least in our oven, this bread needs at least 10 if not 15 more minutes.
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