a-new-pastoral-recipe-zucchini-bread

Zucchini Bread

 

Preheat oven to 350°f.

Grease bread or muffin tins.

By hand or in a food processor, coarsely grate:

2 cups zucchini

In a mixing bowl combine the dry ingredients:

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons ground ginger

½ teaspoon nutmeg

In another mixing bowl, combine:

3 eggs

1¾ teaspoons brown sugar

1 cup vegetable oil (sunflower or olive)

1½ teaspoon vanilla extract

Beat together with a wire whisk.

Add the dry ingredients and stir to combine.

Add the grated zucchini and stir to combine.

Add currents, apricots, nuts, or ginger if you like.

Divide the batter between the bread or muffin tins.

For bread, bake 50 to 60 minutes; for muffins, bake 15 to 20 minutes.

Serve warm or set aside to let cool.

If desired, spread with cream cheese icing once the bread is cool.

 

— AS