And that I had an abundance of zucchini?
And how I was feeling super creative with making roasted zucchini, zucchini corn cakes, and zucchini cookies?
Well here we are now. Who wants these leftover behemoths?
am.
sick.
of.
zucchini.
But as much as I whine, I anticipate. There will come a time this winter when I wish I would've done something with those zucchini in order to enjoy later.
Enter zucchini bread. Nothing terribly special, I know, but quick breads freeze really well and it's an easy way to use up a zucchini. Or 4.
Zucchini Bread
Makes 2 regular loaves or 4 mini loaves
3 cups whole wheat pastry flour (or 2 cups whole wheat/1 cup all purpose)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 3/4 cup white sugar
3 teaspoons vanilla extract
2 1/2 cups grated zucchini (press the moisture out once or twice using a paper towel)
1 cup chopped walnuts (optional)
Preheat your oven to 325 degrees. Spray your loaf pan(s) with nonstick baking spray.
In a medium bowl, whisk together all dry ingredients (up to eggs). In a larger bowl, combine eggs, oil, applesauce, sugar, and vanilla. Beat for 60 seconds with an electric mixer. Or get your upper body cardio in and whirl away by hand.
Add half the dry mixture to the egg mixture. Stir until partially combined. Add the rest of the dry ingredients. The batter will seem dry. Stir in grated zucchini (this is where the moisture returns) and walnuts. Pour into the pans and bake 40-60 minutes, depending on size. Use the knife test to determine if they're done- insert a knife into the center. If it comes out with batter, it needs more time.
Cool for a few minutes, then invert on a paper towel to fully cool. To freeze, wrap room temperature loaves in a paper towel before placing in a ziploc bag or foil.
Or you could try a few slices just to make sure it turned out ok.
No comments:
Post a Comment