Zucchini nut bread-- without nuts-- slathered with cream cheese |
This is one delicious zucchini bread! Quite different than the others we've baked in that it's lighter, both in color and texture. Perfect for a snack with a cup of iced coffee, as the recipe begins:
“Serve this marvelous bread in many different ways: hot with coffee for breakfast or a brunch, cold with cheese as a snack, at mealtime to children as a vegetable.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976)
ZUCCHINI NUT BREAD
Makes 2 loaves
2 C zucchini, soaked in ice water for 1 hour, grated coarse
unpeeled
4 large eggs, at room temperature
2 C sugar
1 C vegetable oil
3 ½ C unsifted flour, spooned into cup for measuring
(reserve ¼ C for nuts and raisins)
4 tsp baking powder
1 ½ tsp salt
2 tsp ground cinnamon
2 tsp wheat germ
1 C sliced pecans or walnuts
1 C raisins
1 ½ tsp vanilla extract
Preheat oven to 350o. Beat eggs in large bowl on
high speed of electric mixer until thick and lemon colored, and gradually beat
in sugar and oil. Sift together 3 ¼ C flour, baking powder, salt, and cinnamon.
On low speed of electric mixer, add dry ingredients to egg mixture along with
wheat germ alternately with grated zucchini. Dust nuts and raisins with
reserved ¼ C flour, and fold into batter. Stir in vanilla. Spoon batter evenly
into 2 greased and lightly floured loaf pans lined with waxed paper and bake on
lower oven shelf for 55 to 60 minutes or until bread tests done. Cool in loaf
pans for 10 minutes, then turn out on wire racks. “Serve hot or cold. This
bread keeps well both refrigerated and frozen.”
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