Tuesday, September 17, 2013

Truly the Best Zucchini Bread

The Best Zucchini Bread
I got a great zucchini straight from the garden over the weekend. I thought about grilling it up on the grill with some BBQ chicken. Yummy, but then it rained, I mean poured, and my idea of grilling chicken and zucchini went down the drain. Back up plan, zucchini bread.
 I have only made zucchini bread one time before and it turned out alright. I mean it wasn't my favorite, but I was willing to give it another try. This time I did a little more research and found a recipe at Allrecipes that sounded good.
Mom's zucchini bread. It is moist and had a great flavor with the cinnamon and walnuts spread through out the bread. I brought a loaf to work and it was literally inhaled by my co-workers. I enjoyed it warmed with a good slathering of real butter. It truly is the best zucchini bread I ever devoured.
Mom's zucchini bread

 3 cups all-purpose flour                 
1 teaspoon salt                                       
1 teaspoon baking soda

1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil                  
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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