Sunday, July 22, 2012

The MOST Delicious Zucchini Bread


Holy cow…

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Look at all of our zucchini!! And this is only from ONE of our gardens!
My favorite thing to do with zucchini is make zucchini bread…
so this morning I went out and picked a few.

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I don’t remember where I got the original recipe for this bread, but I have tweaked it a few times to make it super moist, and the MOST delicious zucchini bread I have ever eaten.

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The MOST Delicious Zucchini Bread

3 cups all-purpose unbleached flour (my ULTIMATE favorite is King Arthur)
1 teaspoon baking powder (aluminum free is healthiest)
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon of cinnamon
3 eggs, room temperature
1 cup non-GMO canola oil
2 1/4 cups organic evaporated cane juice (I LOVE Florida Crystals)
1 tablespoon pure vanilla extract
2 cups fresh grated/shredded zucchini (2 small/medium zucchini)


Preheat oven to 325 degrees.

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Wash and chop zucchini into medium-side chunks. (You could also just grate it all with a cheese grater if you like.)

Place the zucchini in a food processor.

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Pulse 20-30 times. Check to see if the zucchini is grated to the desired size. I pick out any big chunks, spoon all of my grated zucchini into a measuring glass, then place the larger chunks back into my processor, and give them a few more pulses.
Set aside.

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Combine the dry ingredients into a medium size bowl.

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Stir with a fork until the dry ingredients are well mixed (or, if you are particular about that sort of thing, sift them together).
Set that bowl aside.

Now…


egg cracking

this is my expert egg cracker. She is better at it than I am! This girl NEVER gets a single shell in the bowl.
Pretty good for a five-year-old! (And she is awful cute…hehe.)


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Combine eggs, oil, sugar and vanilla into the bowl of an electric mixer (or a large bowl, if you are using as hand mixer).


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Beat on medium speed until thickened and creamy.

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Add the dry mixture in 3 or 4 batches, mixing on low, until barely moistened.

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I finish by folding in the last batch of dry mixture by hand.

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Gently fold in the shredded zucchini.


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Now, you can either spray your loaf pans with organic cooking spray, or butter and flour them. I usually butter/flou them…but this was easier today.  (DON"’T use Pam, Mazzola, store brand spray…it is NASTY and full of C*#@!)


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Pour batter evenly into your loaf pans.
Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean (I jiggle my pan in the oven, if it wiggles, it isn’t done…I don’t mess around with toothpicks…ha!)

Your house will smell A-MA-ZING while these are baking…so much so that your kids will stop fighting and find there way into the kitchen to see when it is going to be done…(true story).

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Let loaves cool in their pans for ten minutes, then transfer to a baking rack to finish cooling.


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Mouth watering yet?


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I was having WAAAY too much fun taking pictures…


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I had to take a few slices to my handsome farmer…


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He definitely approved…I think he polished them of in half a minute…NO lie!

Do any of you grow your own veggies?


Linking up with Sugar Bee!

Jessie

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