Friday, November 4, 2011

Almost Famous Zucchini Bread

Whether you’re trying to find uses for your excess garden zucchini or purchasing store bought, this zucchini bread is a real crowd pleaser.  This recipe makes 2 loaves, but it freezes very well.  Use a loaf now and save one for later.  Serve this bread warm or cold.  Top it with butter, whipped topping or just eat it plain.  This bread is so good even the non-zucchini eaters in your life will love it.  Enjoy.
3 eggs
1 cup oil
2 cup grated zucchini
2 tsp vanilla extract
3 cup flour
2 ½ cup sugar
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
¼ tsp baking powder
1 cup chopped pecans

Preheat oven to 350 degrees.  Prepare 2 well-greased loaf pans.  Beat the eggs and then add oil, zucchini and vanilla.  Continue to beat until foamy.  Slowly add the flour, sugar, salt, baking soda, cinnamon and baking powder.  Continue to beat until smooth and well-blended.  Gently stir the pecans into the batter.  Divide the batter into the 2 loaf pans.  Bake for 1 hr 15 minutes.  Test for doneness at 1 hr.

Bakers Notes:
1.   Spraying the loaf pans with cooking spray works fine.  I use nonstick pans, but I still spray them with cooking spray. 
2.   Remove the bread from the loaf pans while still warm.  If you let the bread fully cool in the loaf pans, it will stick.
3.   Do not overcook.  Overcooking dries out the bread.  Optimal cooking time depends on the size of the loaf pans and the oven.  Check the bread with a knife at 1 hr and judge how much more time is needed.
4.   Smaller loaf pans may be used to make mini-loaves.  Reduce the cooking time as needed to about 45 minutes.

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