Saturday, September 29, 2012

Recipe: Zucchini Bread

When I was in college, one of my many jobs was as a live-in nanny. I got room and board, with some minor child care duties, and I got full range of an AMAZING kitchen, stocked full of recipes. One of the family's favorite things to make was Zucchini Bread, using fresh zucchinis from their garden. 
When I graduated from college and moved away, my going away present was a copy of all my favorite recipes from their home. The first one in the packet? Their zucchini bread. And now, I'm going to share that treasured gift with you.

The Norris' Zucchini Bread

4 C grated zucchini
3 C flour
2 ½  C sugar
1 C vegetable oil
4 eggs, beaten
1 ½ tsp salt
1 T + 1 tsp vanilla
1 ½ tsp baking powder
1 T + 1 tsp cinnamon
1 ½ tsp baking soda

Preheat oven to 325°F. (My oven is special and needed 375°F.)

Combine sugar, eggs, vanilla and cinnamon well.  

Add zucchini to egg mixture.  Combine dry ingredients well in a separate bowl.

Mix dry ingredients gradually with moist until combined well.  Add oil.  Use mixer for 1 minute on low, then 1 minute on medium speed.  Place equal portions of batter in to 2 greased bread pans.  

Bake for 1 hour* at 325°F. 
*May take longer.  Check with toothpick – if moist when removed add 10 minutes to cooking time and recheck.
High altitude change:  Add ¼ to 1/3 C flour

When toothpick (or bamboo chopstick in my case) doesn't check moist, remove from oven. Run butter knife around edges of loafs to ensure they don't stick. Let loafs cool for 20-30 minutes. Then remove loafs from pans, slice, and enjoy.

I like to have a slice for breakfast or dessert, with or without some coffee or tea. It's good at room temp or re-toasted (with a toaster oven). Store in air-tight container at room temp, will keep for about a week.

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