Zucchini Bread
Prep time:
Cook time:
Total time:
Serves: 1 loaf
[i]This recipe is borrowed from the [url undefined]Farmers Against Hunger[/url] cookbook.[/i] This is an all-purpose bread batter that can easily be changed to make carrot bread or apple bread. Make additional loaves, as they can be stored in the freezer for months.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup corn meal
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 cup sugar
- 1 tsp cinnamon
- Pinch nutmeg
- 2 eggs
- 1 stick (4 tbsp) butter, melted
- 1 1/4 cups milk
- 1 cup grated zucchini, drained of excess water with paper towels
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and place oven rack in middle position. Rub unmelted butter in 9×5″ loaf pan, making sure to get the corners. Dust the inside with flour, tapping out any excess.
- In a large bowl, combine dry ingredients. In a separate bowl, whisk together the melted butter, milk, and egg until well combined (approx. 1 minute).
- Make a well in the middle of the dry ingredients and pour in wet ingredients along with grated zucchini and nuts. Mix with spatula, stirring quickly to combine. There should be some lumps left over in the batter.
- Pour the batter into the loaf pan and bake for an hour. Ten minutes before it’s done, start checking the loaf by inserting a toothpick. When the toothpick comes out clean, it’s done.
- Let cool on a rack for 10 minutes before removing the loaf from the pan.
- If replacing the zucchini with apples: reduce sugar to 3/4 cup, omit the spices, only use 1 egg, and use 1 cup of peeled, grated apple that’s been drained of excess water.
