Zucchini Bread
Zucchini bread is a sweet, tender quick bread that sits somewhere between a loaf and a cake. Two cups of grated zucchini go into the batter alongside a generous three teaspoons of cinnamon and the same amount of vanilla, so the vegetable keeps the crumb moist while the spices do the talking. The recipe makes two loaves, which is handy for sharing or freezing. Its contributor traces it to a song by the band Chuga Chuga.
Instructions
Heat the oven to 325°F. Grease two 8 x 4-inch loaf pans and dust them with flour, tapping out any extra.
Sift the flour, salt, baking powder, baking soda and cinnamon together into a bowl so the leavening and spice are evenly spread.
In a large bowl, beat the eggs, oil, vanilla and sugar together until the mixture is well blended.
Add the sifted dry ingredients to the egg mixture and beat well. Stir in the grated zucchini until it is evenly distributed through the batter.
Divide the batter between the two prepared pans.
Bake for 40 minutes to 1 hour. The loaves are done when a tester pushed into the center comes out clean.
Let the loaves cool in their pans for 20 minutes, then turn them out and leave them until completely cool before slicing.
Make it personal.
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