Wednesday, August 29, 2012
When overloaded with zucchini, what's a person to do- bake zucchini bread of course!!
If you haven't noticed already from here, we are huge fans of quick breads. First of all, well, they are quick! You get an almost instant gratification- stir a bunch of ingredients in a bowl, dump into pans, bake, cool and eat. No special equipment required and they are perfect for little helpers in the kitchen because they can almost do the entire thing themselves!
This recipe is one I borrowed from my Mother-in-law, Judy. Every summer along with an armful of ripped zucchini's she also brings over a wonderful loaf of this delicious bread. It never lasts long in our house! It is so, so good! It is lightly sweetened and studded with lots of raisins which is how we love bread in our house. We aren't big nut-in-bakery people in our house. But of course you can go either way. This year I asked if I could share the recipe with all of you, and you lucky people- She said yes! Thank you Judy!
3 cups All Purpose Flour
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups grated zucchini
1 teaspoon cinnamon
1 cup nuts or raisins (optional)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
Preheat oven to 350 degrees F.
Grease and flour just the bottom of two loaf pans.
Sift flour into a large bowl and add all dry ingredients and set aside. In a medium sized bowl cream eggs and sugar and then add all of the wet ingredients. Add the wet ingredients to the dry and mix together well. Pour into the two prepared loaf pans.
Bake 1 hour and some minutes, (at least an hour, but the minutes will depend on your oven. Judy's cooks in exactly 1 hour while her sister's oven takes a bit longer) or until a toothpick comes out clean. Keep an eye on it.
Cool in loaf pans for 15 minutes. Turn out onto wire rack and allow to cool completely. Store in fridge or wrap well and freeze.