Yesterday, a very rainy Sunday deep in the heart of Brooklyn, I was overcome by a strange yet unmistakable urge to bake something. Not wanting to spend hours trolling around for a recipe that is healthy while also more flavorful than cardbord, I turned to one of my all-time favorite (and beautifully written) foodie blogs, Smitten Kitchen. There, after minimal searching, I settled on the Zucchini Bread, which proved to be a solid choice. I chose to do the au natural version, but adding nuts or raisins (as suggested) would only add to the deliciousness. This makes a great breakfast, either plain or toasted with a smear of almond butter. Enjoy!
Zucchini Bread
Yield: 2 loaves or approximately 24 muffins
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg 1 teaspoon baking soda
1/2 teaspoon baking powder 1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350 degrees. Grease and flour two 8×4 inch loaf pans. (Grease liberally. See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
- Casey
(photo and recipe via smitten kitchen)
Sooo crazy! As we speak, I’ve got Closet Cooking’s Zucchini Bread with Roasted Red Peppers and Feta in the oven. SO excited for it!!