Summer gardens = multiplying zucchini so keeping up with the supply can be daunting. Zucchini fritters, check. Zucchini lasagna, double check. Grilled zucchini, triple check. So next up, zucchini bread. The challenge for me with zucchini bread is baking it long enough so the center gets done without over baking it. The solution, use a 9′ x 12″ baking dish or two 8″ x 4″ loaf pans instead of one.
Simply Delicious Zucchini Bread
Ingredients
3/4 cup brown sugar
2 tablespoons boiled orange juice, apple juice, milk or water
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 cup all-purpose flour
1 cup white whole wheat flour
2 cups grated zucchini
3/4 cup chopped walnuts
3/4 cup golden raisins
Directions
Preheat oven to 350 degrees. Spray two 8″ x 4″ loaf pans or one 9″ x 12″ baking dish with cooking spray. In a large bowl, beat together brown sugar, boiled liquid, oil, eggs and vanilla. In a smaller bowl, whisk baking powder, baking soda, salt,and cinnamon into the flour. Add dry ingredients to wet ingredients. Stir gently until smooth. Stir in zucchini, nuts and raisins. Scoop into pans. Bake 35-45 minutes or until toothpick inserted into center comes out clean. Cool on wire rack and cool completely before slicing.
Recipe from kingarthurflour.com
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Judy Matusky, RDN, LDN 