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September 17, 2020This is about...
Zucchini Bread---YUM!
Zucchini Bread---YUM!
IF YOU PLANTED A GARDEN THIS SUMMER, YOU PROBABLY PLANTED ZUCCHINI.
These plants are really easy to grow--so easy to grow, in fact, that if you miss one day of checking your plants, you may find a few baseball bat size ones waiting for you. Unfortunately, those guys are way too big to eat, becoming mealy and filled with seeds. IDEALLY, YOU WANT LITTLE SHINY GREEN ONES FROM 7-9 INCHES LONG.
At any rate, if you have become overrun with them and need a few new ways to use them up. Here's an easy loaf cake packed with zucchini that's delicious and easy to make. YUM!
LESSONS Learned:
1. It's best add the spices into the wet mixture before the flour. That way they will get more easily and thoroughly incorporated into the batter.
2. The raw/turbinado sugar sprinkled on top is optional, but I love the crunchy top.
3. Storing the cake back in the loaf pan will help keep it fresh without having to completely wrap it up, as well as preserve that crunchy top.
ZUCCHINI BREAD
(slightly adapted from Smitten Kitchen)
Ingredients:
2 cups grated zucchini, through the large holes of a box grater, from one medium or 2 small ones
2 large eggs
2/3 cup of a neutral oil, I like cold pressed safflower, or mild olive oil
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
2 cups unbleached all-purpose flour, I like Hecker's
2 tablespoons raw or turbinado sugar, optional but yummy
Make the cake:
Move the rack to the middle shelf of the oven, and preheat to 350 degrees F. Lightly coat a 9×5-inch loaf pan with cooking spray. Cut a rectangular piece of parchment paper to fit the bottom of the pan. Lay it into the pan and then flip it over so the top is coated with the oil.
Into a large mixing bowl, add the zucchini, oil, eggs, sugars, vanilla, and salt. Use a fork or whisk to mix until well-combined. Place a strainer over the bowl and sift the cinnamon, nutmeg, baking soda, and baking powder through the strainer into the bowl. Mix until well incorporated. Place the strainer back over bowl and sift the flour through the bowl, mixing again just to combine.
Pour the batter into the prepared loaf pan and smooth the top. Generously sprinkle with the raw or turbinado sugar. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the center of the cake comes out clean.
Let the cake cool in the pan for at least 30 minutes, and turn out onto a cake rack to finish cooling. Alternatively, you could leave the cake in the pan, unwrapped, overnight or for 24 hours. Either way, carefully remove the cake from the pan, trying not to disturb the crunchy top. This cake tastes even better the day after it's baked. Cut into slices. This will keep for 4 to 5 days at room temperature, wrapping only the cut end of the cake with foil. Place the cake back in the cake pan to store, leaving the top exposed so that it stays crunchy.
Makes 8 to 10 slices. YUM!
At any rate, if you have become overrun with them and need a few new ways to use them up. Here's an easy loaf cake packed with zucchini that's delicious and easy to make. YUM!
LESSONS Learned:
1. It's best add the spices into the wet mixture before the flour. That way they will get more easily and thoroughly incorporated into the batter.
2. The raw/turbinado sugar sprinkled on top is optional, but I love the crunchy top.
3. Storing the cake back in the loaf pan will help keep it fresh without having to completely wrap it up, as well as preserve that crunchy top.
(slightly adapted from Smitten Kitchen)
Ingredients:
2 cups grated zucchini, through the large holes of a box grater, from one medium or 2 small ones
2 large eggs
2/3 cup of a neutral oil, I like cold pressed safflower, or mild olive oil
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
2 cups unbleached all-purpose flour, I like Hecker's
2 tablespoons raw or turbinado sugar, optional but yummy
Make the cake:
Move the rack to the middle shelf of the oven, and preheat to 350 degrees F. Lightly coat a 9×5-inch loaf pan with cooking spray. Cut a rectangular piece of parchment paper to fit the bottom of the pan. Lay it into the pan and then flip it over so the top is coated with the oil.
Into a large mixing bowl, add the zucchini, oil, eggs, sugars, vanilla, and salt. Use a fork or whisk to mix until well-combined. Place a strainer over the bowl and sift the cinnamon, nutmeg, baking soda, and baking powder through the strainer into the bowl. Mix until well incorporated. Place the strainer back over bowl and sift the flour through the bowl, mixing again just to combine.
Pour the batter into the prepared loaf pan and smooth the top. Generously sprinkle with the raw or turbinado sugar. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the center of the cake comes out clean.
Let the cake cool in the pan for at least 30 minutes, and turn out onto a cake rack to finish cooling. Alternatively, you could leave the cake in the pan, unwrapped, overnight or for 24 hours. Either way, carefully remove the cake from the pan, trying not to disturb the crunchy top. This cake tastes even better the day after it's baked. Cut into slices. This will keep for 4 to 5 days at room temperature, wrapping only the cut end of the cake with foil. Place the cake back in the cake pan to store, leaving the top exposed so that it stays crunchy.
Makes 8 to 10 slices. YUM!