Here's one of those quick bread recipes that pops out of my folder when I see burstingly fresh zucchini at the produce stand. It's adapted from a recipe that's been passed around in my family as 'Doris Fenton's Zucchini Bread' for donkey's years and so, when I lightened up the oil and tweaked the quantities to suit, it only seemed fair to carry on the name.
Makes 2 loaves
3 large eggs
2 cups sugar
½ cup canola oil
½ cup apple juice
1½ teaspoons vanilla
2 ¾ cups all-purpose flour (see note)
1½ teaspoons cinnamon
2 ¼ teaspoons baking soda
1½ teaspoons salt
¼ teaspoons baking powder
3 cups grated fresh zucchini, loosely packed, about 1 pound (see note)
Note: If the zucchini is not fresh - either days old in the fridge or store bought - decrease the flour to 2 ½ cups. Zucchini fresh off the vine has more moisture. To grate zucchini cut in thirds and put through the cheese grater of your food processor.
- Set rack in center of oven and preheat oven to 375º.
- Using a flat beater, beat eggs until frothy. Beat in the sugar. Add oil, apple juice and vanilla and beat until thick and lemon colored.
- Mix together the flour, cinnamon, baking soda, salt and baking powder in a bowl. Add along with the zucchini to the egg and oil mixture and beat until blended.
- Pour evenly into 2 buttered and lightly floured glass loaf pans.
- Bake for 10 minutes at 375º. Lower heat to 350º degrees and bake for 1 hour longer. The loaves should have a dark skin with splits along the top, and a toothpick inserted into one of the splits should be nearly clean, with no batter buildup.
- Cool in pans on rack for 15 minutes. Gently remove from pans, using a sharp knife if necessary, and then cool for an hour or more before serving.
Freezing note: Make this zucchini bread now, when the zucchini is at its most flavorful, and freeze some for later. Wrap half loaves tightly in plastic, label and freeze in loaf bag. It's great months later when thawed for a feast!
For original blog, please go to www.wsoodfiredkitchen.com or search for 'Sortachef'
Copyright 2010 by Don Hogeland