Aug 24, 2010

Best Zucchini Bread Ever

My husband says this stuff is "like candy." It is, for certain, the best zucchini bread I've ever eaten. (The photo at right shows the bread made with black raisins. It's good this way, but even better with golden raisins.)

What You Need:
3 cups shredded zucchini
4 cups all purpose flour (or 2 cups whole wheat flour and 2 cups all purpose flour)
1 cup plus 2 tablespoons sugar
1/2 cup golden raisins
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups milk
6 tablespoons oil
2 teaspoons vanilla extract
2 large eggs

cooking spray
mixing bowl
paper towels

How to Do It:
Preheat the oven to 350 degrees F. Press the zucchini on several layers of paper or cotton towels. Cover with additional towels and set aside. Combine flour, 1 cup sugar, raisins, brown sugar, baking powder, rind, cinnamon, salt, and nutmeg in a large bowl; make a well in the center of mixture. Combine milk, oil, vanilla, and eggs in a separate bowl; whisk. Add zucchini; stir. Add to the flour mixture. Stir until just moist. Divide batter evenly between two 8x4 inch loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon sugar. Bake at 350 for 1 hour and 10 minutes, or until a knife inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans and cool completely on wire tacks.

You may also bake these in lined muffin tins. Bake for about 20 minutes, or until a toothpick run through the center comes out clean.



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