Sunday, January 16, 2011
Meatless Monday: Zucchini Bread
Now zucchini bread is something relatively new to me, it's not like Cubans have any recipe that calls for zucchini, much less in a bread or cake. A few years ago a neighbor of mine brought us one of these breads and I thought it was really good, so I'm giving it a try for the first time. (I searched on-line for recipes and they are all pretty much standard). Here we go....
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (you can grate the whole zucchini, skin and all)
handful of raisins (optional)
Preheat oven to 325 F. One one bowl combine flour, salt, baking powder, soda, and cinnamon. In another large bowl beat eggs, oil, vanilla, and sugar. Add the dry ingredients to the creamed mixture, and beat well. Stir in zucchini and raisins. Pour batter into pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Let cool.
Note: No problem in freezing these for later consumption.