Tuesday, October 6, 2009
The zucchinis are still abundant at the farmer's market, so I took advantage of the opportunity and bought me a couple. I've been seeing quite a bit of zucchini bread over the summer, so I decided to join in on the bandwagon. A little late, but I'm aboard. My version makes just a simple loaf that's moist and chewy. I mixed in some almonds with it as I like nuts and grains in my breads sometimes. Plus, I love almonds. Who doesn't love almonds? Unless, you're allergic.
Again I followed my banana bread recipe and substituted a couple ingredients here and there. I grated the zucchinis and added it into the batter. Baked this one close to an hour and out came this beautiful looking loaf. The smell in the house was just fabulous. Who needs an air freshener when you have the smell of fresh baked bread. I'll take that over the smell of synthetic flowers.
Makes 1 loaf.
Easy Peasy Zucchini Bread
1 1/2 c fresh zucchini - grated
1 c sugar
1/2 c unsalted butter or margarine
2 c flour
1/4 tsp salt
1 tsp baking soda
1 Tbsp cinnamon
1/2 Tbsp nutmeg
1 c almonds (plus extra for topping)
Preat your oven to 350˚F
In a bowl, sift together the flour salt, baking soda, cinnamon and nutmeg.
In another bow, cream together the butter and sugar. Then beat in each egg. Slowly pour in the flour mixture constantly stirring. Then add the zucchini and almonds. Blend well.
Pour the batter into a greased loaf dish and top with some almonds.
Baked for 50-55 minutes or until a tooth pick comes out clean.
Let the loaf cool slightly before removing from the pan.