Tuesday, November 16, 2004


Zucchini Bread

I have been out of town the last few days, which is why I havent been posting. Sorry 'bout that! While I was gone, I made this twice though...enjoy!

3 ½ cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil (you can substitute apple sauce for ½ the oil if you like)
3 large eggs
2 cups grated zucchini (you can also mix in some grated carrot)
2 teaspoons vanilla
1/4 cup crème fraîche

1/2 cup toasted walnuts (optional) or golden raisins (also optional)

Preheat oven to 350°F.

Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift the first 5 ingredients into medium bowl.

In another bowl, beat the sugar, oil, eggs and vanilla to blend. Mix in the zucchini, vanilla and crème fraiche. Add dry ingredients and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

"Vegetables are a must on a diet.

I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis

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