Thursday, June 5, 2014

Zucchini Bread

I still got zucchini in the garden and I am not sure what to do with it, so today on one of the hotter days, I decided to bake zucchini bread.  As I was mixing the ingredients, I realized that this bread is loaded with calories!  It is hefty, to say the least.  However, it can be frozen and saved for Christmas in July or December.  I put dried cranberries and pecans into the bread which is so suited for a fruit cake.

I sifted together the dry ingredients:
3 cups white all-purpose flour
1 tsp each salt, baking powder, and baking soda
3 tsp cinnamon

Mix together with the flour to be well coated:
1 cup chopped pecans and 1 cup dried cranberries (or pomegranate).

Mix together the wet ingredients:
3 eggs, beaten
2 heaping cups of sugar (groan!)
2 tsp vanilla extract
1 scant cup of canola oil (2x groan!)
2 generous cups of grated zucchini

I had to use some muscle to mix all the ingredients together and to mix them well.  I used a wooden spoon.  I was surprised that it all fit into the two baking pans.

Grease and flour two (2) 8 x 4 inch baking pans (I used Corning Glass pans).

Preheat oven to 325 degrees F (or 165 degrees C).  Bake 40 to 60 minutes, so "they" said.  Give this time a try; but after checking the bread after 40 minutes, I added 20 minutes, then 30 minutes, then 10 minutes.

 The dough is dense so it will take some time to bake.  Be sure to give it the stick test:  when a small wooden stick is inserted into the bread in the oven, removed, and comes out clean, the bread is ready).


When the bread had cooled down and was removed from the pans, I halved the loaves and wrapped them in foil, affixed a label, and put them in the freezer for much later.  Yes, I tasted it too and it was much like a fruit cake and very sweet.

Thank you for visiting my blog.

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