Zucchini, Redux

As a follow-up to yesterday’s post, here’s the zucchini bread recipe:

Zucchini Bread

Ingredients

•         3 cups flour
•         1 teaspoon cinnamon
•         1 teaspoon salt
•         1 teaspoon baking soda
•         1/4 teaspoon baking powder
•         3 eggs
•         1 cup brown sugar
•         1 cup white sugar
•         1 cup vegetable oil
•         1 teaspoon pure vanilla extract
•         1/2 cup sour cream
•         2 cups zucchini
  (This is one of those recipes that having a food processor with a shredding blade makes oh so much easier; otherwise, you and your grater are going to become very good friends.)
•         1 cup raisins

Directions

•     Preheat your oven to 350 degrees Fahrenheit.
•     Grease and flour 2 bread loaf pans.  (Or take the easy way out and spray them with Baker’s Joy cooking spray.  It’s what we do around here.)
•     Sift together the flour, cinnamon, salt, baking soda, and baking powder.
•     In a separate bowl combine the eggs, brown sugar, white sugar, and oil.
•     Add the dry ingredients slowly to the egg mixture.  It’s going to be fairly stiff by the time you’re done.
•     When everything is thoroughly mixed, add the sour cream and the vanilla.
•     Finally, mix in the shredded zucchini and the raisins.
•     Pour the batter into the two loaf pans.  (They say, “pour” all the time in these recipes, but using a ladle and transferring the batter a ladle-full at a time makes the process easier to control, and helps you keep the amount of batter evenly distributed between the two pans.)
•     Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes.
•     Test with a toothpick or a skewer; if it comes out clean, the loaves are done.
•     Let them cool on a wire rack in their pans for a few minutes, then turn them out onto the rack to finish cooling.
•     Have a slice, warm, with butter, if you want to. (Just to check for quality control, you understand.)

So there you are — zucchini bread.  If you’re looking for story ideas, or for recipes for Zucchini Lasagna or Zucchini Pickles, you’re on your own.