FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Bread Recipes 4 >  Zucchini Bread, Old Fashioned

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

ZUCCHINI BREAD, OLD FASHIONED

 

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
 

Ingredients

    • 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)
     

Directions

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.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages