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Friday, August 7, 2009

Easiest Zucchini Bread Ever

I am working on a new, meatier post that's taking me longer than I thought it would, so for those of you weary of health-care discussions, please to enjoy the following toothsome morsel for today. And, if you're not a recipe person and would prefer to chew on something more serious, feel free to scroll down to the post before this one, where the really interesting perspectives on health care reform just keep coming.

I adapted this recipe from the Bread-Lover's Bread Machine Cookbook (an indispensable bread-making book, I think). I would not have made any changes to it except that I had put together most of the recipe before I realized that we only had 1 cup of flour in the house -- and with the eggs and other ingredients already languishing in the bread machine pan, I had to improvise.

If you have a bread maker, just dump all of the following ingredients into it, in order. Then set the bread maker on the cake/quick breads cycle, and walk away. DO pay attention in the last 20 minutes of cooking. This makes a small loaf (you could easily double the recipe and have it still fit into a 1 1/2 - 2 pound bread machine), and in my bread maker, I had to pull the bread out ten minutes before the cycle was done. Check the bread as you would any cake: stick a toothpick or skewer into it, and if it comes out pretty clean, with just a few damp crumbs on it, the bread is done.

If you don't have a bread maker, I would recommend putting all of of this into a food processor or blender because you really want the oats to be chopped up pretty fine to make the texture of this bread nice.

2 eggs
1/2 cup oil
1 1/3 cups grated zucchini (about two medium store-bought zucchini, or half of one of the forearm-sized specimens your friend's garden is producing this year)
2/3 cup sugar
1 cup flour
3/4 cup oats
1/4 cup corn meal
1 1/2 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt

If you're baking in a traditional oven, grease muffin tins or a small loaf pan, and pour in the well-blended batter. Bake at 350 degrees for as long as muffins/a small loaf usually takes in your oven. (This could be anywhere from 15-22 minutes for muffins, depending on their size all the way up to 50 minutes for a loaf.) Bread is done when it's a rich nutty brown, very fragrant, and the top looks set but still tender. Stick in a skewer at this point; if it comes out pretty clean, with just a few clinging crumbs, you're all set.

Whatever method you use, remove bread from pan immediately, and cool on a wire rack.

This makes an excellent variation if your garden is exploding with zucchini right now. I expect if you made a large batch, you could freeze some, as zucchini bread typically freezes well -- but around our house, we can't get this to last long enough to find out for sure. (Hence, the lack of photo. The entire loaf disappeared in one day.)

Have fun trying not to eat all of it in one sitting!


cy said...

you've read my mind...we were planning on making zucchini bread this weekend and now i have a recipe!!! yay!

cy said...

ok, we just made it...food processor and oven. loved it!! thank you. i still have half a zucchini (yes the forearm-sized type) so we'll probably make more tomorrow! thanks!!!

Jaina said...

Wow, that sounds delicious, and I don't even really like zucchini!

Aerick said...

I'm not sure what "order" you mean. Top down, or bottom up? I'm going to try it bottom up (dry ingredients first). Hopefully that's right.

MommyTime said...

Aerick, You put them into the breadmaker in the order listed: the first item in the ingredients list goes into the breadmaker first, so that the wet stuff is on the bottom. This is standard for recipes designed for breadmakers. Good luck!

careylee said...

This was fantastic! I loved the consistency with having the oats and cornmeal added. Will be making again and again!


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