Tuesday, September 23, 2014

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Recipe: Zucchini Bread

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SERVES:
Makes two loaves (see hints below)

INGREDIENTS:

4 loosely packed cups grated zucchini (see procedure and hints below)

3 cups all-purpose flour
2 lightly packed cups light brown sugar
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoons salt
1 teaspoons ground cinnamon

1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract

PROCEDURE:

Preheat the oven to 350 degrees and lightly grease and flour two 9 x 5-inch loaf pans.

Use the shredder attachment on a food processor or use a box grater to grate 4 loosely packed cups of zucchini.

Once you've measured the grated zucchini, add it to a large clean kitchen towel and squeeze as much of the water out of it as you can into the sink. (see hints below)

Next, use a large mixing bowl to combine 3 cups all-purpose flour with 2 lightly packed cups light brown sugar, 2 teaspoons baking soda, 1 teaspoons baking powder, 1 teaspoons salt and 1 teaspoons ground cinnamon and mix to combine.

Add the grated zucchini and toss that to coat with the flour.

Then add 1 cup vegetable oil, 4 large eggs and 2 teaspoons vanilla extract and mix that until it's just combined.

That'll take a couple of minutes to come together and then divide it equally into the two prepared pans and place those onto the center rack of the preheated oven.

They will take around 45-55 minutes to bake.

Use a toothpick to check them for done-ness and let the loaves cool down in the pans for 10 minutes or so and then carefully turn them out onto a cooling rack to finish cooling down

HINTS:

Squeeze the water out of the grated zucchini in batches in the towel to make it easier and extract more water.

Discard the center part of the zucchini as you're grating it if it is really seedy.

Cut recipe in half to make one loaf or freeze one of the two loaves after cooling.

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