Zucchinis, known as courgettes in Europe, are the most popular among summer squashes. It's low in calories, a good source of dietary fiber, and has lots of potassium. Zucchini is actually a fruit, not a vegetable.
I don't like zucchinis. But this recipe tastes nice. It's very cake-like in texture.
Zucchini Bread (from 365 All-American Favorites)
Prep: 15 minutes
Cook: 55-60 minutes
Makes: 2 loaves
2-2/3 cups flour
1 Tbsp ground cinnamon
2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 eggs
1-3/4 cups sugar
1 cup vegetable oil
1Tbsp vanilla extract
2 cups grated zucchini
1 cup walnuts, chopped (optional)
1. Preheat oven to 350F. Grease and flour 2 (8 x 4 2-1/2 inch) loaf pans
2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.
3. In a large bowl, beat eggs, sugar, oil, and vanilla with an electric mixer on medium-high speed for 2 minutes, or until slightly thickened. Stir in zucchini. Stir in dry ingredients until blended. Stir in the nuts, if using them (we don't). Divide batter evenly between pans.
4. Bake 55 to 60 minutes, or until a toothpick inserted in centers comes out clean. Let cool in pans on wire rack 15 minutes. Run a knife around sides, invert pans over rack, and rap firmly to release. Turn loaves rounded top side up and let cool completely in rack.
I used to not like Zucchini either. But even then I liked Zucchini bread! I first started liking Zucchini in Tempura batter with the dipping sauce. Now I just like it, especially my wife's Zucchini pasta! yum!
ReplyDeleteI always liked Zucchini. I especially like it made with lots of garlic, a little olive oil and peppered with lots of parmesan cheese. Yum! Yum!
ReplyDeleteI do like zucchini bread a lot, too!