Monday, August 30, 2010

Simple Spiced Zucchini Bread

Okay, what do you do when you have zucchinis taking over your counterspace?  I've fried them and roasted them, but I needed some other way to eat them.  I've not always been a big fan of zucchini bread, but when I baked this one over the weekend and tried it, I had to share the recipe!  It was so delicious and moist.  (If you have some new recipes on cucumbers that would be great, LOL!) 


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
3 eggs
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.