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Boy Eats World!
By David Lawrence
On more than one occasion, my mother hornswoggled me into eating my vegetables by cleverly disguising them in things that bore a much closer resemblance to dessert. This bread became a favorite.
Makes 1 loaf
• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground nutmeg
• 1/2 cup chopped walnuts
• 1 medium zucchini, finely grated (1 cup)
Preheat the oven to 350°F.
Generously butter the bottom and sides of a 9-inch loaf pan and set aside In the bowl of a freestanding mixer fitted with a paddle attachment or with a handheld electric mixer, cream together the butter and sugar for several minutes until light and fluffy Add the eggs and vanilla and mix until well incorporated.
In a medium bowl, whisk together the flour, salt, baking soda, and nutmeg With the mixer on low, gently incorporate half of the dry ingredients into the wet, and then gently fold in the walnuts and zucchini Finish by folding in the remainder of the dry ingredients, mixing just until the batter is moist. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
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