Monday, September 26, 2011
A Lighter Zucchini Bread
The recipe I followed calls for walnuts and raisins, two ingredients I use often and therefore buy in bulk and store in glass jars in the pantry.
I have a wonderful nut chopping set: a wooden bowl with a chopping blade that fits perfectly into it. This was my Mom's, and I've been using it a good many years.
If you are starting out collecting kitchen utensils, I'd recommend shopping your local antiques emporium. Not only will you be supporting a local business, you will see that kitchen tools, like garden tools, were at one time built to last. The materials and craftsmanship will be far superior to what you might find in even a high end kitchen store.
So here we go:
One half hour before preparing the batter, grate 3 cups of zuccini into a large colander and sprinkle with 2 Tablespoons of organic sugar. Mix thoroughly and allow to drain.
When the half hour is up, preheat oven to 350' and grease two loaf pans.
In a medium bowl, mix together:
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
Combine in a large bowl:
3 cups drained zucchini
7/8 cup canola oil
1 1/2 cups sugar
3 large eggs, well beaten
1 teaspoon vanilla
Add the dry ingredients to the wet ingredients and mix well.
1 cup chopped walnuts
1 cup raisins
Divide the batter equally between the two loaf pans and bake for one hour.
aluminum pan?? Where did that come from? Rather, how did it get back into the kitchen? I thought it was holding crayons or colored pencils!!)
Allow to cool before slicing. This is excellent with cream cheese, but it is also killer all by itself!