It's the weekend, a time when ActiveRainers share various recipes with the community, and with the BananaTUDES! group.
As mentioned last week, I have a greenhouse and I planted a few zucchini plants in there. About a month or so ago I was excited to see my first zucchini. Since then, we've made zucchini paninis, zucchini fries, zucchini side dishes and more. We're getting into the "b" list of zucchini options, so last week, I made Zucchini Fritters. This week I made Zucchini Bread. There are a lot of different recipes for this, and in fact, the photo is from a different recipe that I can't find - so I'm sharing a recipe I made last year and loved.
Ingredients:
1 and 1/2 cups shredded zucchini
1 and 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil (I used olive oil)
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream or Greek yogurt or unsweetened applesauce (I used sour cream)
2 teaspoons pure vanilla extra
Directions:
1. Preheat oven to 350º. Grease 9"x5" loaf pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg together in large bowl. In another bowl, whisk oil, brown sugar, granulated sugar, eggs, sour cream and vanilla until combined. Whisk in zucchini and then pour wet ingredients into dry. Gently stir until just combined - do not over-mix. Batter will be slightly thick.
3. Spread batter into prepared loaf pan and bake for 55-70 minutes. You can also cover the bread loosely with aluminum foil halfway through to prevent heavy browning on top. Bread is done when toothpick inserted in center comes out mostly clean with no raw batter.
4. Remove from oven and set on wire rack- cool in pan for 1 hour before removing from pan.
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