Holiday Morning Zucchini Bread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I played a bit with my usual zucchini bread recipe and came up with this. It is less zesty than my other and instead sweet. We still ate it with whipped cream cheese and scrambled eggs and some fruit for a perfectly happy brunch. Ingredients:
1 lb medium zucchini, washed and grated |
salt |
2 3/4 cups all-purpose flour |
1 1/2 tsp baking soda |
3/4 tsp ground cinnamon |
1/2 tsp ground nutmeg |
3 large eggs |
1 cup sugar |
1/2 cup canola oil |
grated rind of one large lemon |
1 tsp pure vanilla extract |
1 cup raisins |
Directions:
1. Preheat oven to 350 degrees
2. Generously grease a 9 x 5 loaf pan and dust it with unflavored dried breadcrumbs.
3. Place the grated zucchini in a sieve in your sink and sprinkle with salt and stir. (this helps remove the excess water from the zucchini)
4. Place a mixing bowl in and press down before using to get that last excess water out, too.
5. Use 2 cups of the zucchini for this recipe.
6. Sift the flour and other dry ingredients together.
7. Beat the eggs, sugar, oil and 1/2 tsp salt until it looks light.
8. Beat in the dry ingredients. The batter will be very heavy at this point.
9. Fold in the zucchini and the batter will lighten up considerably.
10. Pour the batter into the prepared pan and bake in the middle of the oven.
11. At about 50 minutes check the bread for doneness. According to the moisture left in the zucchini the baking time is quite variable so I check mine about every ten minutes at this point until it's done.
12. Cool on a rack for three minutes and then remove from pan and let cool on a rack completely.
13. This can freeze well.
14. Slice and serve with whipped cream cheese
15. Mix in the raisins.
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