Monday, August 29, 2011

Zucchini Bread

It cooks much faster if you make them into muffins.  I have noticed that oftentimes when baking a large-ish loaf of very moist bread, (like zucchini) it gets overcooked on the outside though the center of the bread is still doughy.  Muffins or mini loaves seem like a good way to go!

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 teaspoon cloves
3 eggs
½ cup vegetable oil
½ cup applesauce
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

1 comment :

  1. And the aroma they leave in the house is amazing! Oh, how blessed we are by all your culinary gifts! Thank you for filling our home with such delightful smells and our pantry and freezers with such goodies. Love it all!
    Love you!