Saturday, October 1, 2011

#71 - Zucchini Bread

We already talked about our Joy of Cooking book with the personalized recipes on the cover from when we made Celina's coffee cake. Now it's time to try out Tessa's recipe.

Zucchini Bread

From Tessa Piantadosi Tessa shared her recipe for zucchini bread with us, so since we had some of those lying around, we thought it was a good time to give it a shot. We also thought it was a good time to start taking better care of our vegetables instead of just leaving them lying around like that. The first step to this recipe is to mix all of the ingredients.

It's not pretty. But it gets much prettier when you add the shredded zucchini and get it all well-mixed. See what we mean? Those Renda cousins know their cakes! Two for two. This zucchini bread was sweet and delicious and even though we made it at night for a little dessert, this will definitely be a wonderful breakfast in the morning. If you have zucchini lying around, either put it away where it belongs or use it to make this bread.
  • 3 cups flour
  • 2 cups zucchini, shredded
  • 1 1/2 cups light brown sugar, packed
  • 2/3 cup vegetable oil
  • 1 Tbs baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 4 eggs
  1. Preheat oven to 350.
  2. Spray 12-cup star-shaped bundt cake pan with cooking spray.
  3. Mix all ingredients with a spoon until well blended.
  4. Pour mixture into prepared pan.
  5. Bake until a toothpick inserted in center comes out clean, 44-45 minutes.
  6. Remove from oven and let cool for 10 minutes.
  7. Turn pan upside down onto wire rack and remove pan.
  8. Let cool completely on wire rack, about 1 hour.

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