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This quick bread was a hit with us and also a welcome treat at a recent Parents as Teachers playgroup featuring veggie tasting. It's always fun to discover how good vegetables can taste!
Brian Emmett's Zucchini and Walnut Quick Bread Yields 2 loaves
Nonstick cooking spray or vegetable oil, for the pans
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts
- Preheat the oven to 325°F and place the rack in the center of the oven.
- Lightly coat two 9 x 5 9 3-inch loaf pans with nonstick cooking spray or vegetable oil.
- On the large holes of a box grater (I used a food processor), grate the zucchini until you have 2 cups set aside.
- In a large blow, whisk together the eggs, sugar, oil, and vanilla.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the flour mixture to the egg mixture and stir until well combined, then stir in the shredded zucchini and chopped nuts.
Above -- before zucchini is added.
Below -- after zucchini is added. - Evenly divide batter between the prepared pans.
- Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes.
- Let cool in pans for about 10 minutes, then invert to remove the loaves from the pans.
- Set the loaves right-side up on a wire rack and let cool completely.
Recipe without photos . . .
Brian Emmett's Zucchini and Walnut Quick Bread Yields 2 loaves
Nonstick cooking spray or vegetable oil, for the pans
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts
2 medium zucchini, unpeeled, halved & seeded
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups all-purpose flour
14 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts
- Preheat the oven to 325°F and place the rack in the center of the oven.
- Lightly coat two 9 x 5 9 3-inch loaf pans with nonstick cooking spray or vegetable oil.
- On the large holes of a box grater (I used a food processor), grate the zucchini until you have 2 cups set aside.
- In a large blow, whisk together the eggs, sugar, oil, and vanilla.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the flour mixture to the egg mixture and stir until well combined, then stir in the shredded zucchini and chopped nuts.
- Evenly divide batter between the prepared pans.
- Bake until a toothpick inserted into the center of each loaf comes out clean, 50 to 60 minutes.
- Let cool in pans for about 10 minutes, then invert to remove the loaves from the pans.
- Set the loaves right-side up on a wire rack and let cool completely.
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