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Mom’s Zucchini Bread
Petrucci Family, Norwood, MA
“This recipe uses zucchini fresh from our garden.” Teresa Petrucci
INGREDIENTS
Makes 2 (8- by 4-inch)
loaves bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon 3 large eggs
1 cup vegetable oil
2 1⁄4 cups granulated sugar 3 teaspoons vanilla extract 2 cups grated zucchini
1 cup chopped walnuts
PREPARATION
1. Preheat oven to 325°F. Grease and flour two 8- by 4-inch loaf pans.
2. In a medium bowl, sift to- gether the flour, salt, baking soda, baking powder and cinnamon.
3. Place the eggs, oil, vanilla and sugar in a large bowl. Using a handheld mixer fitted with the beater at- tachment, beat on medium speed until thick. Add the flour mixture to the egg mixture and beat on low speed until combined.
4. Stir in the zucchini and nuts until combined. Divide the batter evenly between the 2 prepared pans.
5. Bake until a toothpick inserted into the center of each loaf comes out clean, 40 to 60 minutes. Transfer the pans to a wire rack and let cool for 20 minutes. Invert the loaves onto the rack and let cool completely.
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