Thursday, October 9, 2008

Baking day #2 ~ Zucchini Bread

Today I made 5 loaves of this delicious bread. As usual when you bake something the house smelt so good! This recipe is very simple and good. I actually followed the EXACT recipe for once! I know not a norm for me but its a good one so why change it? :-D


I am really loving baking day and am on the search for some great recipes for items to make ahead to freeze to save money and time during the holidays!


Homemade food makes great gifts that people LOVE and they are a fast item to take to a get together so no stress involved in trying to get stuff together to take! Just take it out of the freezer and defrost, re wrap in a pretty colored saran wrap with a ribbon and you have a wonderfully packaged gift!
















Here's the link to the recipe I used.

Zucchini Bread (I made 4 batches to make 5 loaves! )



Ingredients
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger (I used fresh!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)


Directions
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.
Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.
Variation: Brown-Sugar Carrot Bread
Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.

To freeze wrap well with plastic and then tinfoil and put in Freezer bags and Make a note on bag what it is and date made!

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1 comment:

sarahdodson said...

Wow, that looks so good! Maybe you could send some up this way;)