Monday, August 30, 2010
3 cups of all-purpose flour (unbleached)
1 Tbsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. ground all-spice
2 cups sugar
1 cup butter, softened
1 Tbsp. vanilla
2 medium (2-3 cups) zucchini, chopped finely (I used my food processor)--you can shred yours, but I prefer smaller pieces
1/2 cup walnuts (optional)--I don't like nuts in my bread and it still came out super moist!
1. Preheat oven to 350 degrees. Grease bottom only of 2 (8x4-inch) loaf pans, set aside.
2. Combine flour, cinnamon, salt, baking soda, baking powder, and all-spice in large bowl, set aside.
3. Cream suger and butter together. Add one egg at a time. Add vanilla. Continue to beat on medium speed, scraping bowl often, until smooth. Reduce speed to low and add flour mixture. Continue beating until well mixed. Mixture will be thick. Stir in zucchini and nuts.
4. Spread batter into prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Remove from pans. Cool completely. Store in refrigerator.