Friday, September 12, 2008

Zucchini Bread

Ahhh...That time of year when zucchini is on the vine and growing more abundantly each day. We love zucchini at our house. Whether it's in bread or cake, added to an omelet, or cooked as a side vegetable, we love it all.

Today I decided to make zucchini bread. I found this recipe on Everyday Food Storage (see side bar) and I liked the fact that it used whole wheat flour.

First you mix the wet ingredients.

Mix the dry ingredients in a separate bowl. Combine the two together and then add the grated zucchini. Add nuts on top before baking.

I doubled this batch. Now it's ready for neighbor gifts. It seems I always have someone I want to thank for things they have shared with me.

Zucchini Bread
1/4 C. butter, at room temperature
1/4 C. vegetable oil, or 1/4 C. applesauce
1 C. light brown sugar
1 1/2 C. whole wheat flour
1 1/2 tsp. ground cinnamon
pinch nutmeg
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/2 C. shredded unpeeled zucchini
1/2 C. walnut pieces
1/2 tsp. lemon zest *you don't have to do this but it adds a nice flavor. Make sure you don't grate the while skin underneath the lemon peel because it adds a bitter flavor.
Preheat the oven to 350 degrees. Grease a loaf pan with 1 tsp. of butter.
In the bowl of an electric mixer, combine the butter, oil/applesauce and sugar. Cream the mixture until smooth. In a separate bowl combine the flour, spices, baking soda, baking powder and the salt. Set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 C. at a time until all is incorporated and the batter is smooth.
Fold in the zucchini and lemon zest into the batter.
Pour the batter into prepared pan and sprinkle the nuts on top. (this toasts the nuts and adds a fabulous flavor). Bake 55-60 minutes or until golden brown, or when skewer inserted in the center comes out clean.
Remove from oven and cool for 10 minutes before serving. Serve the bread warm and with butter.


Huenu said...

Nedra and Paul, thanks so much for the note and this bread. I came here hoping you'd posted the recipe. It's a totally new twist on any I've had before and absolutely delicious. Thanks again. Love, Me!

Nanette Merrill said...

I need to use the whole wheat flour I have more. This looks like a yummy way to do that.

Aleena said...

NEDRA!!! I LOVE You blog. You are a beautiful writer and photograper. I love the recipe and I absolutly love all the quilts. I am so gald that I get to look at your quilts and rugs whenever I want. You are so talented and you inspire me to get my UFO's done!

Thank you again for coming to help me move, I feel so lucky to have you!.
I will be seeing you soon!

Cathie in UT said...

Looks quite yummy and lucky neighbors.
I too have been making Zucchini bread but used my bread machine and the recipe that came with it!
Yum-o and it's getting rid off all the Zucchini "boats" that hid under the leaves LOL

Fran said...

Mmmm..smells good from here . I have an abundance of zucchini and I love the idea that it uses whole wheat flour. Must give it a try tomorow. Thanks for the recipe. I'll have to share my recipe for Banana Bread which also uses whole wheat flour, on my blog "Making Memories One Stitch at a Time". Come visit.