Maida Heatter's Zucchini Loaf |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This is the BEST zucchini bread I've ever made/eaten in my life! It stays delicious for several days too so it is a really great gift idea. You can also add in chocolate chips and/or nuts for extra goodness. Ingredients:
3 cups sifted all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon double-acting baking powder |
3 teaspoons cinnamon |
2 cups packed zucchini, shredded |
2 eggs |
2 cups granulated sugar |
1 cup vegetable oil |
1 teaspoon vanilla |
1 cup walnuts (optional) |
1 cup chocolate chips (optional) |
Directions:
1. Preheat oven to 350°F.
2. Butter a 10 x 5 x 3 inch loaf pan or any other bread loaf pan that has a 10 cup capacity.
3. Dust the pan with flour or fine dry bread crumbs and tap to shake out excess crumbs over paper.
4. Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.
5. Wash zucchini well under running water, and cut off both ends.
6. Grate the zucchini. Do not drain. Press it firmly into a measuring cup. Set aside.
7. In a large bowl, beat the eggs just to mix. Mix in the sugar oil ans vanilla.
8. Add the sifted dry ingredients and stir to mix. It will be thick.
9. Add the zucchini and mix thoroughly.
10. If using, stir in nuts and chocolate chips.
11. Turn into the prepared pan, smooth the top and bake.
12. If one large pan, loaf will bake for about 1 hours and 45 minutes. If using smaller loaf pans, it will take slightly less time. Either way, bake until a cake tester comes out clean and dry.
13. Cool in pan for 15 minutes, then cover with a rack, turn over the rack and cake pan, remove the pan and turn over again, leaving the cake right side up.
14. ENJOY!
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