And now... a picture of my beloved Viking Range. Enough said. Oooooh! And also... my newest kitchen gadget. No more hairs in my zucchini bread from an old paintbrush I used to use to butter pans! =)
To start with, you will need:
1 1/2 cups sugar
3 eggs
1 cup oil
3-4 cups grated zucchini
1 Tbs. vanilla
2 cups flour (I use whole wheat flour, or a combination of whole wheat and all-purpose)
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 Tbs. cinnamon
1 tsp. nutmeg
1 tsp. cloves.
THIS RECIPE MAKES 2 LOAVES. Trust me, you will eat them both. Quickly. But, if not, it freezes very well and thaws perfectly in the toaster or on a griddle.
Preheat your oven to 350 degrees.
Beat eggs until frothy
Add sugar, oil, and vanilla, and beat until thick.
(At this point I usually switch from the whisk attachment to the paddle attachment on my KitchenAid mixer, but you could also just do the rest of it by hand.)
Mix in zucchini
Mix in dry ingredients
Pour into 2 buttered loaf pans (This is the part where you get to use the ol' paintbrush to butter the pans!!) I almost always up for melting the butter and then brushing it on, rather than shmearing softened butter. It's faster and makes less mess that way!
Now bake your loafs of gold for approx. 1 hour. And then eat them quickly! Before someone else does!
- Note: If you have a habit of letting zucchini's get away from you in the garden, make sure you put the giant ones to good use making lots of zucchini bread! If they're big though, make sure you scoop out the mushy, seedy middle before grating them. Also, I freeze lots of zucchini in 4-cup increments, which are perfect to pull out in the winter to make zucchini bread or other yummy treats! Just make sure you drain most of the liquid off after you thaw it before adding it to the batter.
