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