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Zucchini Bread

6 Mar

I totally had some little story written up about this zucchini bread but for some reason it got deleted.  The down fall of technology, I tell ya.  The only thing you do need to know is that it’s delicious and you should go to your kitchen and whip up a loaf.  When it’s hot out of the oven, slather some butter on it.  Its heaven on earth.

What is your least favorite piece of technology?

Adapted from here

Ingredients 

  • 3 eggs
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 cup of dark brown sugar
  • 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup dried raisins

Directions:

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (I only had to grease up one. The recipe says it makes two but I only got batter for one) Alternately, line 24 muffin cups with paper liners.

In a large bowl, stir the eggs with a whisk. Beat in oil and sugar, then zucchini and vanilla.

In another bowl mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the walnuts and raisins.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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One Response to “Zucchini Bread”

  1. Mikaela Cowles March 7, 2012 at 3:42 pm #

    Bread really is best warm from the oven with a healthy pat of butter, isn’t it. Yum! (And, it’s a shame about your story.)

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