Monday, May 30, 2011
Three zucchini plants. Not one, or a slightly unreasonable two, but three. And they're all starting...here comes summer, and the first thing, on a lazy Sunday (it's really Monday but since it's Memorial Day we can call it Sunday.2), is to bake some bread (BTW this bread freezes great, don't forget to remind me of that in August when all my neighbors are shuttering their windows and hiding when we show up with more squash to pawn on them)!
Carl Goh's Zucchini Bread,
adapted from Beard on Bread Cookbook By James Beard
3 eggs (or combination Egg Beaters and egg)
1 1/2 cups granulated sugar
1 cups vegetable oil (or you can use 1/2 cup plus 1/2 c. applesauce)
2 cups coarsely grated raw zucchini grated on the big
holes of grater, or processor blade.)If it's a big
zucchini, scoop out the seeds before grating.
3 tsp. vanilla extract
3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. ground cinnamon
1/2 tsp. nutmeg, pinch of cloves and allspice
1 c. coarsely chopped pecans or walnuts
(optional: handful of chocolate chips)
Grease well and flour two 9 inch loaf pans.
Sift together flour, salt, baking soda, baking powder, and spices - set aside.
Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
oil, mixing well. Add dry ingredients gradually while still stirring to
combine. Add zucchini, mix well, then nuts. Pour into pans.
Bake in a preheated 350 degree oven for 1 hour or until a tester comes out clean. Cool on rack about 15 minutes, then remove from pan and continue to cool until room temperature. Wrap securely. Serve sliced, spread with cream cheese.
Peace On Earth, please...