I'm venturing into my mom's recipe file box and bringing out a recipe from the 60's....zucchini bread! Full of nuts, zucchini, brown sugar and whole wheat flour. It's an oldie but a goodie. Here's the recipe:
Mom’s Zucchini Bread
3 eggs, beaten
2 cup brown sugar (you could sub out 1 cup of brown sugar for 1 cup white sugar)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 cup oil (I used avocado oil but any light flavored oil will work)
1 tablespoon vanilla extract
2 cups grated zucchini (approximately 1 medium zuke)
1 cup chopped nuts of choice (I used walnuts)
Preheat oven to 325. Oven rack should be in the center of oven.
Oil two approx. 8 1/2 x 5 x 3 loaf pans. Use parchment paper to line the bottom of the loaf pans.
Mom used to line the bottom of the pan with wax paper. I remembered this in hind sight she didn’t add this to her recipe instructions!
In a large mixing bowl, combine flour, soda, baking powder, salt and cinnamon. Set aside.
In a separate bowl - Add to the beaten eggs the oil and beat until you get it well combined. Add the vanilla and brown sugar. Beat until all is combined. Crush any brown sugar lumps that may occur.
Add this mixture to the flour mixture. Stir until just combined. Add the zucchini and nuts. Stir until zukes and nuts are combined. Pour evenly into the two pans.
Bake approximately 45 min to 1 hour. Mine took 45 minutes.
Check for doneness using the toothpick test. When the toothpick comes out clean, the breads are done.
Remove from oven. Place the pans on a cooling rack and let cool for about 5 minutes. Turn out onto cooling rack. Cool before cutting. Enjoy!
Cooking Gear Used Today and their links:
Wilton Bake Pans: amzn.to/2LmvHCL
Mini-Ball Whisk: amzn.to/2ZLZpVG
Mini-Balloon Whisk: amzn.to/2LqqQzb
Tovolo Dough Whisk: amzn.to/2ZNtQL7
Nutra-Mill Grain Mill (Not shown): amzn.to/2Lkm9Ik
Pyrex Glass Measuring Cups: amzn.to/2NRbypV
#zucchinibread
#bakingbread
#quickbreads
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31 июл 2024