Saturday, September 4, 2010

Mmmm...Zucchini Bread

This is delicious, exactly the perfect thing to do with all that zucchini.  I've shredded the zucchini and packaged it for the freezer in batches of 2 cups, just the right amount for whipping up a quick loaf when the mood strikes. 

This recipe is to die for.  It's from the Sunset Vegetable Cook Book:

Spicy Pineapple Zucchini Bread

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded unpeeled zucchini
8 oz crushed pineapple drained well
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup each currants and finely chopped walnuts (either/or optional IMO)

In large bowl, beat eggs until frothy.  Add oil, sugar, and vanilla.  Continue beating until mixture is thick and foamy.  Stir in zucchini and pineapple.  In another bowl (though I just mixed all this in one big bowl), combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, currants and walnuts.  Stir until blended.  Stir flour mixture into zucchini mixture just until dry ingredients are moistened.  Spoon batter evenly into 2 greased and flour-dusted 9X5 inch loaf pans.

Bake in a 350 degree oven for 1 hour or until a wooden pick inserted in center comes out clean.  Let cool in pans on wire racks for 10 minutes, then turn out onto racks to cool completely.  Before slicing, wrap tightly and refrigerate until the next day (we couldn't wait and ate a few slices while it was warm.   It was fine.)

Makes 2 loaves.

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