Friday, October 16, 2009

Zucchini Bread - My Sister's Recipe

If you are like most vegetable gardeners, you have a large quantity of zucchini at the end of summer. This prolific vegetable has many uses. As you may know, I'm traveling currently, so in this week's post I highlight my sister's zucchini bread. See recipe details listed below. Zucchini bread is moist and tender and good for breakfast, snacks or dessert. I particularly enjoy it spread with good butter or cream cheese.

Peel and seed the zucchini. Shred and set aside. Prepare 2 loaf pans by spraying with food release or traditional butter and flour. Place dry ingredients in a mixer bowl with dough hook and mix on low speed until combined. Add the liquid ingredients and continue to mix, scraping bowl occasionally. Add zucchini, raisins and walnuts (optional) and mix until thoroughly combined. Pour into prepared loaf pans and bake at 350F for 45-60 minutes.

Dry Ingredients
3 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar

Wet Ingredients
1/2 cup sour cream
3 large eggs, beaten
2 teaspoons vanilla
1 cup vegetable oil

3 cups zucchini, shredded
1/2 cup raisins
1/2 cup walnuts, chopped (optional)

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