Generous Kitchen

Monday, November 1, 2010

Zucchini Bread

Baking Buddy, here.
This is where my mom usually tells you a sweet little story
about the recipe that we're sharing today.

She's precious.

On that note,
I have no story.
All I have is a guarantee that this is
the best darn Zucchini Bread you will ever taste!

It has been enjoyed by Californians and Texans alike
and we know they can't agree on much of anything...
so it's that good! 

Enjoy y'all!

Finely grate:
2 cups of zucchini
Set it aside for later.

In mixer, cream:
3 eggs
1 cup vegetable oil
2 1/4 cup granulated sugar
3 teaspoons vanilla

In a separate large bowl mix:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 1/2 teaspoons ground cinnamon

Gradually add dry ingredients to creamed wet mixture.
It will make a very dense dough.

2 cups grated zucchini
1/2 cup original applesauce

Mix thoroughly. 
Be sure to scrape the sides of your mixing bowl 
and check the bottom for unincorporated ingredients!

Pour into greased loaf pans.
Fill each pan approximately 2/3 of the way to the top.

300 degrees convection
325 degrees conventional
for 40 to 60 minutes.

We made smaller loaves that took 40 minutes,
but with standard loaf pans it will need closer to an hour.

Mom says, "don't forget to share"!

you are loved
by both of us

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