Monday, 25 July 2011

Making Zucchini Bread

Zucchini is one of the easiest fruits to grow in Southern Ontario.  If you have a vegetable garden, you know that one zucchini plant can produce an overwhelming amount of zucchinis.  However, my family can never have too many zucchinis.  We will fry, grill, boil and bake zucchini and incorporate them into any meal!  My Nonna controls her plants by picking the zucchini flowers, which are considered a delicacy in Italy.  She makes them into dumplings or coat them in a light batter and fry them - yum! 

If you have not picked your zucchini flowers this summer and find yourself with an abundance of zucchini, you can always make them into bread.  Zucchini bread is very light, sweet and is similar to banana bread.  Follow my recipe for two perfect loaves:

Using a cheese grater, grate 2 cups of zucchini.

In a mixing bowl, beat 3 eggs, 1 cup of vegetable oil, 2 cups of sugar, and 3 teaspoons of vanilla extract.  Add the grated zucchini and mix.

In a separate bowl, mix 3 cups of flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda and 3 teaspoons of cinnamon. 

Slowly and gradually add the dry ingredients to the wet ones and stop mixing once they are combined.  Do not mix more than necessary!  Pour the batter into 2 lightly greased loaf pans and bake at 375 degrees for approximately 1 hour until the loaves are brown on the outside and they are split down the middle.

I always freeze some loaves for when you don't have enough time to bake.  Just allow the bread to cool completely and wrap it in either foil or plastic wrap.  Once frozen, it only takes an hour to defrost, serve with special coffee and your guests will be impressed.  It tastes like you just made it!!! 

Enjoy baking.

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