Page 143 - 2016TOHCookbook

Zucchini Bread
Martin Family | HOLMDEL, NJ
“This was my mom’s recipe and brings back fond memories of growing the zucchini in the garden and baking the zucchini bread to utilize the zucchini while also consuming a home-grown vegetable. Now we have our own garden and still bake the bread.” CEIL MARTIN
INGREDIENTS
Makes 1 loaf
3 large eggs
1 cup vegetable oil
1 1⁄2 cups granulated sugar
3 medium zucchini, grated and well drained (about 2 cups) 2 teaspoons vanilla extract
2 cups sifted all-purpose flour
1⁄4 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts (optional)
Whipped cream cheese, for serving (optional)
PREPARATION
1. Preheat oven to 375°F. Grease an 8- by 5- by 3-inch loaf pan.
2. In a large bowl, beat the eggs lightly. Stir in the oil, sugar, zucchini and vanilla.
3. Sift the flour, baking powder, baking soda, cinnamon and salt into another bowl. Stir the flour mixture into the egg mixture until well blended. Stir in the raisins and walnuts, if desired.
4. Spoon the batter into the prepared pan. Bake until the center springs back when pressed or a toothpick inserted into the center of the loaf comes
out clean, 1 hour 30 minutes to 1 hour 45 minutes. Let cool in the pan 15 minutes, then invert onto a wire rack to cool completely. Slice and serve with whipped cream cheese, if desired.
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